Sunchoke-Chicken Salad Wraps

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

This recipe highlights the crunchy texture of raw sunchokes, which add a nutty flavor that heightens the taste of the pecans.

Ingredients:

1/4 cup chopped pecans, toasted

5 ounces jerusalem artichokes (sunchokes), peeled and chopped (about 1 cup)

1/2 cup (4 ounces) block-style fat-free cream cheese, softened

1 tablespoon fresh lemon juice

3 tablespoons light mayonnaise

1/4 teaspoon salt

1/8 teaspoon ground red pepper

2 cups shredded skinless, boneless rotisserie chicken breast

6 (8-inch) fat-free flour tortillas

12 (1/8-inch-thick) slices tomato

3 cups shredded leaf lettuce

Directions:

1. Combine pecans and artichokes in a food processor; pulse 5 times or until finely chopped.
2. Combine cream cheese and next 4 ingredients (through pepper) in a large bowl; stir until smooth. Stir in artichoke mixture and shredded chicken. Spread 1/3 cup artichoke mixture over each tortilla; top with 2 tomato slices and 1/2 cup lettuce. Roll up.

By RecipeOfHealth.com