Lemon Dill Chicken Tortillas
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 418 |
| pro | 32 g |
| total fat | 15 g |
| sat. fat | 3 g |
| carb | 37 g |
| fibre | 3 g |
| chol | 76 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 19 |
| vit A | 9 |
| vit C | 25 |
| folate | 38 |
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.
Ingredients
- 3 large boneless skinless chicken breasts, about 1 lb/500 g
- 1 cup finely chopped celery
- 1/2 cup light mayonnaise
- 2 tbsp chopped fresh dill
- 2 tbsp Dijon mustard
- 1 tbsp finely grated lemon rind
- 2 tbsp lemon juice
- 1/4 tsp each salt and pepper
- 4 large spinach, plain or coloured tortillas
- 2 cups watercress or sprouts
Preparation
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.
Source : Canadian Living Magazine: September 2005
- Keywords : Chicken; Lemons; Dijon mustard; Poach; Lunch; Watercress; Skillet; Sandwich; Tortillas;
Related content
-
-
Green Bean Chicken Salad
Serve with: Whole Grain Rolls
-
Toasted Chicken Sandwiches With Lemon Pepper Mayo
If cutlets are unavailable, slice boneless skinless chicken breasts in half horizontally almost...
-
Tandoori Wings
Serve with Vegetable Crudites - Crispy Oven Fries.
