Creamy Chicken & Veggie Salad Wraps

Jackie Newgent, RD

creamy chicken wraps

Ingredients


Makes 4 servings

3 Tablespoons jarred salsa verde

1 1/2 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

Looking for ways to use up leftover chicken?  Throw together 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.

Directions

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

Carbohydrates:

45 g

Fat:

20 g

Protein:

28 g

Fiber:

7 g

Active Time:

10 minutes

Total Time:

10 minutes