With the leftover chicken and sweet potatoes, you can create these super-easy and deliciously creamy wraps. They work great in your child’s lunch box as a fun, midday meal, or as a filling choice for dinner on busy weeknights.
Active time: 10 minutes
Total time: 10 minutes
3 tablespoons jarred salsa verde
1½ tablespoons mayonnaise
1½ tablespoons plain, fat-free Greek yogurt
Pinch of sea salt
4 chicken thighs, diced
2 2⁄3 cups sweet potato mixture, chilled
4 8-inch whole grain tortillas
1. Stir the salsa, mayonnaise, yogurt, and salt together in a medium bowl.
2. Add the chicken to the salsa mixture and stir until well-combined; then stir in the sweet potatoes.
3. Divide the mixture among the tortillas and roll up tightly (there’s no need to fold in the sides). Serve.
Per serving: calories 467, fat 20 g, protein 28 g, carbohydrates 45 g, dietary fiber 7 g