cooked chicken breasts, diced
3 tablespoons reduced-calorie mayonnaise or 3 tablespoons
fresh lemon juice
1 tablespoon fresh tarragon, chopped or 1/2 teaspoon
sugar snap pea, blanched, cooled and chopped
table salt, to taste
black pepper, to taste
4 (4 inch)
fat free tortillas
( I use whole wheat tortillas.)
- In a large bowl; combine the chicken, mayonnaise, lemon juice, tarragon and snap peas together.
- Mix until well coated and season to taste with salt and pepper.
- Lay tortillas on a flat surface and using 1/4 of chicken salad mixture, place it down the center of each tortilla.
- Top each with 2 lettuce leaves and roll up, folding in ends.