Got some chopped chicken? Mix it with a zesty blend of sour cream, vinaigrette and fresh cilantro to make these yummy chicken salad wraps.
What You Need
Original recipe yields 4 servings
2 cups chopped cooked chicken
1 stalk celery, finely chopped
1/2 cup frozen corn, thawed
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
2 Tbsp. KRAFT Zesty Lime Vinaigrette Dressing
2 Tbsp. chopped fresh cilantro
1/2 tsp. ground cumin
2 flour tortilla s (10 inch)
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Let's Make It
Combine chicken, celery and corn in medium bowl.
Whisk together remaining ingredients except tortillas until blended. Add to chicken mixture; mix lightly.
Spoon evenly onto half of each tortilla. Fold in opposite sides of each tortilla, then roll up burrito-style. Cut each wrap in half to serve.
Chicken salad can be prepared and stored in refrigerator up to 24 hours in advance before wrapping in tortillas to serve.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.