Ingredients:
2 cups cooked chicken breasts, diced
3 tablespoons reduced-calorie mayonnaise or 3 tablespoons fat-free mayonnaise
1 tablespoon fresh lemon juice
1 tablespoon fresh tarragon, chopped or 1/2 teaspoon dried tarragon
1 cup sugar snap peas, blanched, cooled and chopped
1/8 teaspoon table salt, to taste
1/8 teaspoon black pepper, to taste
4 (4 inch) fat free tortillas ( I use whole wheat tortillas.)
8 pieces lettuce
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 30 min.