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    Crunchy Chicken Salad Wraps

    Source of Recipe

    WW-Take-Out Tonight

    List of Ingredients

    • 1 1/2 cups chopped cooked chicken breast
    • 1/4 cup diced English cucumber
    • 1/4 cup minced celery
    • 2 scallions, chopped
    • 1 tablespoon finely chopped fresh flat-leaf parsley
    • 1/4 cup fat-free mayonnaise
    • 2 tablespoons fresh lemon juice
    • 1/8 teaspoon freshly ground pepper
    • 4 (8-inch) fat-free flour tortillas
    • 4 red-leaf lettuce leaves


    1. Combine the chicken, cucumber, celery, scallions, parsley, mayonnaise, lemon juice, and pepper in a medium bowl.

    2. Warm tortillas according to package directions. Divide and layer the lettuce and chicken mixture on the tortillas. Roll up. fasten with toothpicks, and cut diagonally in half.

    3. Per serving: (2 halves): 207 cal, 2g fat, 40mg chol, 402mg sod, 29g carb, 1g fiber, 19g pro, 100mg calc. Points: 4.

    Final Comments

    Notes: Firm, crisp pickling cucumbers with small seeds can be substituted for the English cucumber.




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