Lemon Dill Chicken Tortillas
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.
Servings: 4
Ingredients:
| 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 | 1.010 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 19% |
| vit A | 9% |
| vit C | 25% |
| folate | 38% |
Suggested Recipes
-
3 large boneless skinless chicken breasts (about 1 lb/500 g)
1 cup (250 mL) finely chopped celery
1/2 cup (125 mL) light mayonnaise
2 tbsp (25 mL) chopped fresh dill
2 tbsp (25 mL) dijon mustard
1 tbsp (15 mL) finely grated lemon rind
2 tbsp (25 mL) lemon juice
1/4 tsp (1 mL) each salt and pepper
4 large spinach, plain or coloured tortillas
2 cups (500 mL) 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.
Additional Information
Source
Canadian Living Magazine: September 2005
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