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Preptime: 20 min.Cooktime: 15 min.
Carbs: 39g
Fat: 13g
Fiber: 3g
Protein: 60g
Satfat: 3g
Sodium: 537mg
For the chicken salad:
1/2 cup dry white wine, such as Sauvignon Blanc
pinch of salt
10 black peppercorns
juice of 1 lemon
2 sprigs fresh thyme
4 skinless, boneless chicken breasts, about 3-4 ounces each
1/2 cup non-fat mayonnaise
1/4 cup finely diced celery
1/4 cup finely diced, sweet onion
2 tablespoons freshly chopped tarragon
salt and pepper
For the wraps:
4 large flour tortillas
4 lettuce leaves, green leaf, bibb or romaine, shredded
Directions:
For the chicken salad:
1. In a large saucepan combine the wine, salt, peppercorns, lemon juice and thyme. Add the chicken breasts and enough water to cover them. Bring the liquid to a boil, reduce the heat and simmer for 10 minutes. Remove from the heat and let the chicken cool in the liquid.
2. Meanwhile, in a large mixing bowl, combine the mayonnaise, celery, onion and tarragon.
3. When the chicken is cool enough to handle, remove it from the liquid. (Discard the liquid.) Cut the chicken into small pieces, let cool some more and add it to the mayonnaise mixture and toss. Season to taste with salt and pepper. Refrigerate until mixture is ready to serve.
For the wraps:
4. Lay the tortillas out on a work surface and divide the chicken mixture among the tortillas, spreading it out in the center of each tortilla. Divide the shredded lettuce among the tortillas and tightly roll each tortilla into a cylinder, ending with the seam side down.
(The wraps can be stored in the refrigerator for up to 3 days.)
5. Cut the wraps in half on the diagonal and serve.
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