| 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 |
| 1 1/2 |
Tbsp oliv oil |
| 1 1/2 |
Tbsp vinegar |
| 1 |
Tbsp grainy mustard |
| 1/2 |
Tbsp coarsely ground black pepper |
| Chicken Salad Filling |
| 3 1/2 |
cups cooked, shredded chicken, loosely packed |
| 12 |
large Chinese cabbage leaves, shredded |
| 1 |
medium sweet red pepper, cut into very thin strips |
| 8 |
green onions, sliced |
| 4 |
celery stalks, sliced |
| 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. |
Place 1/6 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. |
