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Chicken Salad Roll Ups |
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20 minutes Serves: 6
This rolled-up sandwich might be the perfect
answer to the leftover chicken dilemma. You can use any leftover
poultry, such as turkey.
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6 |
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flour tortillas, 7" in diameter |
| Vinaigrette |
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1-1/2 |
Tbsp oliv oil |
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1-1/2 |
Tbsp vinegar |
| 1 |
Tbsp grainy mustard |
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1/2 |
Tbsp coarsely ground black pepper |
| Chicken Salad Filling |
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3-1/2 |
cups cooked, shredded chicken, loosely packed |
| 12 |
large Chinese cabbage leaves, shredded |
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1 |
medium sweet red pepper, cut into very
thin strips |
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8 |
green onions, sliced |
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4 |
celery stalks, sliced |
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1 |
package (about 6 ounces) alfalfa sprouts |
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| 1. |
In a large bowl, combine all the
ingredients for the filling except for the sprouts.
Pour the vinaigrette over, toss until blended.
Set aside. |
| 2. |
Place1/6 of the chicken salad filling in
a line along one side of each tortilla. Add sprouts as
desired and roll up like an enchilada. |
| 3. |
Serve immediately. Or, finished
sandwiches can be wrapped individually in plastic and
stored for up to 24 hours. Cut each roll in
half diagonally, and place on the serving plate in a
"V" shape with the cut ends facing up. |
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Nutrients per serving
1 rollup |
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| Calories |
330 |
Saturated fat |
2.6 g |
Iron |
3.3 mg |
| Protein |
29 g |
Cholesterol |
72 mg |
Calcium |
126 mg |
| Carbohydrate |
26 mg |
Vitamin A |
226 RE |
Sodium |
317 mg |
| Total Fat |
12.4 g |
Vitamin C |
58 mg |
Dietary Fiber |
4 g |
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The new Nutrition Facts label makes
it easier to know what is in the food you eat. One way to use the
label is to look for nutrient content claims such as "free," "low"
or "reduced" on the front of the label to identify foods low in calories,
fat, cholesterol and sodium. Compare labels on two similar foods
to make an informed choice. |
