Sunchoke Chicken Salad Wraps

Cooking Light.

• Ready In: 10 mins
• Serves: 6

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. Combine pecans and artichokes in a food processor; pulse 5 times or until finely chopped.
2. Combine cream cheese and next 4 ingredients (through pepper) in a large bowl; stir until smooth.
3. Stir in artichoke mixture and shredded chicken.
4. Spread 1/3 cup artichoke mixture over each tortilla; top with 2 tomato slices and 1/2 cup lettuce. Roll up.