This smashing sandwich is also a great way to use up leftover cooked chicken. You'll need about 3 cups (750 mL) chopped instead of the chicken breasts.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2005
Ingredients
Method
In large shallow skillet of simmering salted water, cover and poach chicken over medium-low heat, turning once, until no longer pink inside, about 12 minutes. Transfer to plate; refrigerate until cool. Cut into 1/2-inch (1 cm) cubes.
In large bowl, combine celery, mayonnaise, dill, mustard, lemon rind and juice, salt and pepper. Add chicken; stir to coat. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Cut tortillas in half. Arrange 1/4 cup (50 mL) watercress down centre of each; top with heaping 3/4 cup (175 mL) chicken salad. Roll up sides to form cone; wrap bottom with waxed paper or spear with long toothpicks.
Nutritional facts <b>Per serving:</b> about
- Sodium 1010 mg
- Protein 32 g
- Calories 418.0
- Total fat 15 g
- Cholesterol 76 mg
- Saturated fat 3 g
- Total carbohydrate 37 g
%RDI
- Iron 19.0
- Folate 38.0
- Calcium 7.0
- Vitamin A 9.0
- Vitamin C 25.0
