Chicken and Bacon Roll-Ups

Randy Mayor; Leigh Ann Ross

Made hearty with shredded chicken, these easy sandwiches can be endlessly adapted to suit any taste. Substitute chopped fresh basil or chives for tarragon, use flavored wraps, or try an applewood-smoked bacon for a smoky punch.

Yield: 4 servings (serving size: 1 wrap)
Recipe from Cooking Light

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 433
  • Calories from fat: 27%
  • Fat: 13g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.9g
  • Protein: 34.8g
  • Carbohydrate: 44.2g
  • Fiber: 5.5g
  • Cholesterol: 66mg
  • Iron: 3.1mg
  • Sodium: 925mg
  • Calcium: 49mg

Ingredients

  • 1/2 cup reduced-fat mayonnaise
  • 1 teaspoon minced fresh tarragon
  • 2 teaspoons fresh lemon juice
  • 4 (2.8-ounce) whole wheat flatbreads (such as Flatout)
  • 2 cups shredded romaine lettuce
  • 2 cups chopped tomato (about 2 medium)
  • 4 center-cut bacon slices, cooked and drained
  • 2 cups shredded skinless, boneless rotisserie chicken breast

Preparation

  1. Combine reduced-fat mayonnaise, minced tarragon, and fresh lemon juice in a small bowl. Spread 2 tablespoons mayonnaise mixture over each flatbread. Top each with 1/2 cup shredded romaine lettuce, 1/2 cup chopped tomato, 1 bacon slice, crumbled, and 1/2 cup chicken. Roll up.
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