Crunchy Chicken Wraps
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These wraps are filled with flavour, yet are not messy to eat.
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Block of cream cheese, softened
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4 oz.
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113 g
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Salad dressing (or mayonnaise)
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2 tbsp.
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30 mL
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Lemon juice
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1 tbsp.
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15 mL
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Chopped roasted (or barbecued) chicken, skin removed
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2 cups
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500 mL
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Coarsely chopped raisins
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2/3 cup
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150 mL
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Finely chopped celery
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2/3 cup
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150 mL
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Finely chopped red pepper
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1/2 cup
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125 mL
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Slivered almonds, toasted (see Note)
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1/3 cup
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75 mL
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Salt, just a pinch
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Large flour tortillas (10 inch, 25 cm, diameter)
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3
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3
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Beat first 3 ingredients in large bowl until smooth.
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Add next 6 ingredients. Stir until well combined.
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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.
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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.
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Reprinted from School Days Parties © Company's Coming Publishing Limited
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