Tarragon Chicken Salad Wraps
- Ready In:
- 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
- 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.
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Delicious! I have to admit I used Miracle Whip (to fatten it up!) and diced lamb tenderloin, which I really had to use up. But chicken would be delicious too! I love this recipe-a great cool meal on a hot day, and the dressing is so refreshing. I served it with sour cream. The kids loved it too. This is something I never would've come up with on my own and I really appreciate this recipe. Thanks!
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