Ingredients
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2 cups cooked chicken breasts, diced
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3 tablespoons reduced-calorie mayonnaise or 3 tablespoons fat-free mayonnaise
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1 tablespoon fresh lemon juice
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1 tablespoon fresh tarragon, chopped or 1/2 teaspoon dried tarragon
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1 cup sugar snap pea, blanched, cooled and chopped
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1/8 teaspoon table salt, to taste
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1/8 teaspoon black pepper, to taste
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4 (4 inch) fat free tortillas (I use whole wheat tortillas.)
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8 pieces lettuce
Instructions
- In a large bowl; combine the chicken, mayonnaise, lemon juice, tarragon and snap peas together.
- Mix until well coated and season to taste with salt and pepper.
- Lay tortillas on a flat surface and using 1/4 of chicken salad mixture, place it down the center of each tortilla.
- Top each with 2 lettuce leaves and roll up, folding in ends.