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.
Carbohydrates: 45 g
Fat: 20 g
Protein: 28 g
Fiber: 7 g