See more
Chicken and Vegetable Garden Wraps

Chicken and Vegetable Garden Wraps

Wraps are a fun alternative to traditional sandwiches—kids will love them!

Oxmoor House JANUARY 2005

  • Yield: 6 servings (serving size: 1 wrap)
  • Prep time:14 Minutes


  • 1 1/2 (6-ounce) packages grilled chicken breast strips, diced
  • 2/3 cup thinly sliced red bell pepper (about 1/2 medium)
  • 1/2 cup thinly sliced celery (about 1 stalk)
  • 1/2 cup vertically sliced red onion
  • 1/2 cup frozen petite green peas
  • 1/2 cup light ranch dressing
  • 1/3 cup (1.3 ounces) crumbled blue cheese
  • 4 cups chopped romaine lettuce
  • 6 (8-inch) 98%-fat-free flour tortillas


Stir together first 7 ingredients in a medium bowl.

Spoon about 2/3 cup each of lettuce and chicken mixture onto center of each tortilla; fold edges of tortilla over filling. Roll up tortillas, and secure with wooden picks; wrap in wax paper. Chill. Cut diagonally in half; carefully remove wooden picks.

Nutritional Information

Amount per serving
  • Calories: 291
  • Fat: 9.6g
  • Saturated fat: 2.9g
  • Protein: 16.5g
  • Carbohydrate: 32.8g
  • Cholesterol: 36mg
  • Iron: 2.5mg
  • Sodium: 976mg
  • Calories from fat: 30%
  • Fiber: 3.4g
  • Calcium: 99mg

Go to full version of

Chicken and Vegetable Garden Wraps recipe