Lemon Dill Chicken Tortillas Lemon Dill Chicken Tortillas

Lemon Dill Chicken Tortillas Image by: Lemon Dill Chicken Tortillas Author: Canadian Living

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

  • 3 large boneless skinless chicken breasts about 1 lb/500 g
  • 1 cup finely chopped celery
  • 1/2 cup light mayonnaise
  • 2 tablespoons chopped fresh dill
  • 2 tablespoons Dijon mustard
  • 1 tablespoon finely grated lemon rind
  • 2 tablespoons lemon juice
  • 1/4 teaspoon each salt and pepper
  • 4 large spinach plain or coloured tortillas
  • 2 cups watercress
  • 2 cups sprouts

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
  • Fibre 0.0
  • Folate 38.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 7.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Lemon Dill Chicken Tortillas

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