Mix canned or cooked chicken with Greek yogurt, celery, mustard, and lemon, then tuck into wraps. No onions or mushrooms.
ABy a_dewbre
Servings
4
2 can Canned chicken breast, drained
0.75 cup Plain nonfat Greek yogurt
2 piece Celery stalks, finely diced
1 tbsp Dijon mustard
1 piece Lemon
0.5 tsp Garlic powder
0.25 tsp Black pepper
0.25 tsp Salt
2 tbsp Fresh parsley (garnish)
4 piece Large flour tortillas
4 piece Romaine lettuce leaves
1 piece Tomato, sliced
Calories
375 kcal
Protein
28g
Carbs
37g
Fat
12g
Fiber
3g
Sugar
4g
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Sarah M. · Melbourne, AU
Make the Filling
1. Drain the canned chicken well, then place it in a medium bowl and shred it with a fork until flaky.
2 can Canned chicken breast, drained
2. Zest the lemon into the bowl, then squeeze in 2 tablespoons of its juice. Add the Greek yogurt, celery, Dijon mustard, garlic powder, black pepper and salt, and stir until evenly combined.
0.8 cup Plain nonfat Greek yogurt,
2 piece Celery stalks, finely diced,
1 tbsp Dijon mustard,
1 piece Lemon,
0.5 tsp Garlic powder,
0.2 tsp Black pepper,
0.2 tsp Salt
3. Taste and adjust with more lemon juice, salt or pepper. Chop the parsley and fold it in. For best flavor, chill for 10 minutes if time allows.
4. Warm the flour tortillas in a dry skillet over medium heat for 15 to 20 seconds per side until pliable, or microwave them wrapped in a damp paper towel for 20 seconds.
4 piece Large flour tortillas
5. Lay a romaine leaf and a few tomato slices on each tortilla, then spoon on the chicken salad filling.
