Recipe Jump

Before today I had never had chicken salad in my life that I’m aware of.

Today I crafted what I’m going to consider my basic chicken salad and it was amazingly refreshing and yummy so, of course, I will be making it again and had to share here! 😏

Later this week I’m going to be trying my hand at a Southwest chicken salad sandwich version. 😋

Chicken Salad Wraps Recipe

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Ingredients
Directions
  1. To a small skillet on stovetop add 1/4 cup sliced unsalted roasted almonds and toast on medium-low heat.
  2. In a medium bowl, whisk together 1/2 tsp dried dill, 1/2 tsp dried parsley,and 1/8 tsp ground black pepper.
  3. Add 2 Tbsp plain nonfat Greek yogurt, 1 Tbsp low-fat cottage cheese, 1/2 tsp spicy brown mustard, and 1/4 tsp apple cider vinegar and whisk until well-combined.
  4. Add drained 4.5 oz can chunk chicken breast and stir until well-coated.
  5. Add 1/3 cup finely diced celery, 1/4 cup finely diced red onion, and 1/4 cup toasted sliced unsalted roasted almonds, then stir until well-coated.
  6. Cover (lid or cling-wrap) and refrigerate for at least 30 mins before serving.
  7. Scoop half of filling down center of each tortilla then wrap and serve.
NUTRITION FACTS
Servings2
Amount Per Serving1 Tortilla + ½ cup Chicken Salad filling
Calories213
%Daily Value*
Total Fat 13.2g17%
Saturated Fat2.34g12%
Cholesterol 31mg10%
Sodium 542mg24%
Total Carbohydrate 35.9g13%
Dietary Fiber30g107%
Total Sugars1.4g 
Added Sugars0g 
Protein 16.1g 
Vitamin D0mcg0%
Calcium139mg11%
Iron0.68mg4%
Potassium237mg5%
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

#LowCarb #LowFat

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Chicken Salad Wraps
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