Ingredients
- 2 cup cooked chicken breast, diced
- 3 Tbsp reduced-calorie mayonnaise
- Tbsp fresh lemon juice
- 1 Tbsp fresh tarragon, chopped
- 1 cup sugar snap peas, blanched, cooled and chopped
- 1/8 tsp table salt, or to taste
- 1/8 tsp black pepper, or to taste
- 4 medium fat-free flour tortillas (4-inch)
- 8 piece lettuce
Directions
- Combine chicken, mayonnaise, lemon juice, tarragon and snap peas together
in a large bowl; mix until well coated. Season to taste with salt and
pepper.
- Lay tortillas on a flat surface. Place 1/4 of chicken salad down the
center of each tortilla; top each with 2 lettuce leaves and roll up, folding
in ends.
Serves | 4
POINTS per serving | 5 |