Sunchoke Chicken Salad Wraps

Ingredients

• 1/4 cup chopped pecans, toasted
• 5 ounces jerusalem artichokes, peeled and chopped (sunchokes)
• 1/2 cup block-style fat free cream cheese, softened
• 1 tablespoon fresh lemon juice
• 3 tablespoons light mayonnaise
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 2 cups shredded rotisserie cooked boneless skinless chicken breasts
• 6 (8 inch)  fat free tortillas
• 12 slices tomatoes
• 3 cups shredded leaf lettuce

Directions

1. 1

   Combine pecans and artichokes in a food processor; pulse 5 times or until finely chopped.

2. 2

   Combine cream cheese and next 4 ingredients (through pepper) in a large bowl; stir until smooth.

3. 3

   Stir in artichoke mixture and shredded chicken.

4. 4

   Spread 1/3 cup artichoke mixture over each tortilla; top with 2 tomato slices and 1/2 cup lettuce. Roll up.