CHICKEN SALAD ROLLUPS
A healthful, affordable recipe.
This rolled-up sandwich might be the perfect answer to the leftover chicken dilemma. You can use any leftover poultry, such as turkey.
20 minutes
Serves: 6
6 flour tortillas, 7" in diameter
Vinaigrette:
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
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.
Nutrients per serving: 1 rollup
Calories 330; Saturated Fat 2.6 g; Iron 3.3 mg; Protein 29 g; Cholesterol 72 mg; Calcium 126 mg; Carbohydrate 26 g; Vitamin A 226 RE; Sodium 317 mg; Total Fat 12.4 g; Vitamin C 58 mg; Dietary Fiber 4 g
USDA Food & Nutrition Services - Team Nutrition: Food, Family & Fun
- www.usda.gov/
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