Creamy Chicken & Veggie Salad Wraps

Jackie Newgent


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Makes 4 servings

3 tablespoons jarred salsa verde

1½ tablespoons plain, fat-free Greek yogurt

1½ tablespoons mayonnaise

Pinch of sea salt

4 chicken thighs, diced

2 2⁄3 cups sweet potato mixture, chilled

4 8-inch whole grain tortillas

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.


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