Protein: 29 g
Carbs: 26 g
Fat: 12 g
Saturated Fat: 3 g
Sodium: 317 mg
Fiber: 4 g
This rolled-up sandwich might be the perfect answer to the leftover chicken dilemma. You can use any leftover poultry, such as turkey.
6 flour tortillas, 7" in diameter (preferably whole wheat)
1 1/2 Tbsp olive 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
||In a large bowl, combine all the ingredients for the filling except for the sprouts. Pour the vinaigrette over, toss until blended. Set aside.
||Place 1/6 of the chicken salad filling in a line along one side of each tortilla. Add sprouts as desired and roll up.
||Serve immediately. Or, finished sandwiches can be wrapped individually in plastic and stored for up to 24 hours. Cut each roll in half diagonally. Serving Size: 1 roll.