1
Put chicken in a large skillet not too deep that has simmering salted water. Cover and cook at medium-low heat for about 12 minutes or until the chicken is not pink inside (flip it at mid-cooking). Put the chicken in a plate and let cool in the fridge. Cut the cold chicken in dice.
2
In a large bowl, mix celery, mayonnaise, dill, Dijon mustard, zest and lemon juice, salt and pepper. Add chicken and stir to coat well. (You can do the chicken garnish in advance and cover it. It will be good up to 4 hours in the fridge.).
3
Put 1/4 cup of watercress in the center of each half-tortillas. Cover with 3/4 cup of the chicken garnish. Bringing one of the point towards the center, roll half-tortillas on the garnish in a way to form a horn. Envelop the base with waxed paper or fix it with long tooth-pick.

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On May 8, 2008

This is simple and oh so good! Used leftover BBQ chicken and a mix of salad greens. Made for Zaar Tag! Merci Boomette!

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Nutrition Facts
Serving Size 1 (148g) Recipe makes 4 servings The following items or measurements are not included below: 1/2 cup light mayonnaise 1/4 teaspoon pepper spinach tortillas
Calories 210
Calories from Fat 101		(48%)
Amount Per Serving		%DV
	Total Fat 11.3g	17%
	Saturated Fat 1.8g	9%
	Monounsaturated Fat 0.4g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 61mg		20%
Sodium 553mg		23%
Potassium 389mg		11%
Total Carbohydrate 5.1g		1%
	Dietary Fiber 1.0g	3%
	Sugars 2.2g
Protein 21.6g		43%
Vitamin A 1020mcg		20%
Vitamin B6 0.5mg		27%
Vitamin B12 0.3mcg		5%
Vitamin C 15mg		25%
Vitamin E 1mcg		5%
Calcium 51mg		5%
Iron 0mg		5%
detailed view... how is this calculated?

Chicken Salad Tortillas