Tarragon Chicken Salad Wraps

These make a great lunch. Leftover chicken can be used and the sugar snap peas can be microwaved for a couple of minutes. This is a Weight Watchers recipe.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  cups  cooked chicken breasts, diced
• 3  tablespoons  reduced-calorie mayonnaise or 3  tablespoons fat-free mayonnaise
• 1  tablespoon fresh lemon juice
• 1  tablespoon fresh tarragon, chopped or 1⁄2 teaspoon dried tarragon
• 1  cup sugar snap pea, blanched, cooled and chopped
• 1⁄8 teaspoon table salt, to taste
• 1⁄8 teaspoon black pepper, to taste
• 4 (4 inch)  fat free tortillas (I use whole wheat tortillas.)
• 8  pieces lettuce

Directions

1. In a large bowl; combine the chicken, mayonnaise, lemon juice, tarragon and snap peas together.
2. Mix until well coated and season to taste with salt and pepper.
3. Lay tortillas on a flat surface and using 1/4 of chicken salad mixture, place it down the center of each tortilla.
4. Top each with 2 lettuce leaves and roll up, folding in ends.