Sunchoke Chicken Salad Wraps Recipe #315792
Cooking Light.
by dicentra
10 min | 10 min prep
SERVES 6
- 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
- Combine pecans and artichokes in a food processor; pulse 5 times or until finely chopped.
- Combine cream cheese and next 4 ingredients (through pepper) in a large bowl; stir until smooth.
- Stir in artichoke mixture and shredded chicken.
- Spread 1/3 cup artichoke mixture over each tortilla; top with 2 tomato slices and 1/2 cup lettuce. Roll up.
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5 stars