Recipe credit
University of Minnesota Extension Department of Family, Health and Wellbeing staff
Ingredients
- 1 1/2 cups cooked chicken, diced
- 1/2 cup celery, chopped
- 1/2 apple, chopped
- 1 cup vegetables (broccoli, peppers, spinach, etc.), diced
- 1/2 cup low-fat mayonnaise
- 6 tortillas
Directions
- Mix all ingredients together.
- Place 1/2 cup of mixture on each tortilla, spread and roll up.
- Serve. Refrigerate leftovers.
Tips and variations
- You can use canned chicken for this recipe. Use low-sodium chicken if you can find it. Drain the can before using.
- This recipe also makes a great filling for whole wheat pita pockets or bread. Or add a scoop on top of a garden salad.
Nutritional info
Calories
255
Total fat
11.1 g
Saturated fat
3.4 g
Cholesterol
34.4 mg
Sodium
416 mg
Total carbohydrates
23.8 g
Dietary fiber
4.8 g
Protein
14.6 g
Total sugar
3.7 g
Allergens
Wheat
