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KIWI magazine

chicken and veggie wrap

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.
Serves 4

Per serving: calories 467, fat 20 g, protein 28 g, carbohydrates 45 g, dietary fiber 7 g



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