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Crunchy Chicken Wraps




Source of Recipe


Women Today


List of Ingredients




Block of cream cheese, softened 4 oz. 113 g
Salad dressing (or mayonnaise) 2 tbsp. 30 mL
Lemon juice 1 tbsp. 15 mL

Chopped roasted (or barbecued) chicken, skin removed 2 cups 500 mL
Coarsely chopped raisins 2/3 cup 150 mL
Finely chopped celery 2/3 cup 150 mL
Finely chopped red pepper 1/2 cup 125 mL
Slivered almonds, toasted (see Note) 1/3 cup 75 mL
Salt, just a pinch

Large flour tortillas (10 inch, 25 cm, diameter) 3 3


Recipe



Beat first 3 ingredients in large bowl until smooth.

Add next 6 ingredients. Stir until well combined.

Spoon 1 cup (250 mL) chicken mixture into centre of each tortilla, leaving 1 1/2 inch (3.8 cm) edge. Fold sides over filling. Roll up from bottom to enclose filling. Slice in half diagonally. Serves 6.

1 serving: 362 Calories; 18.9 g Total Fat (7.9 g Mono, 3.4 g Poly, 6.3 g Sat); 68 mg Cholesterol; 29 g Carbohydrate; 2 g Fibre; 20 g Protein; 250 mg Sodium

Note: To toast almonds, place in single layer in ungreased shallow pan. Bake in 350ºF (175ºC) oven for 5 to 10 minutes, stirring or shaking often, until desired doneness.