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Sunchoke-Chicken Salad Wraps

Yield 6 servings (serving size: 1 wrap)
This recipe highlights the crunchy texture of raw sunchokes, which add a nutty flavor that heightens the taste of the pecans.

Ingredients

  • 1/4 cup chopped pecans, toasted
  • 5 ounces Jerusalem artichokes (sunchokes), peeled and chopped (about 1 cup)
  • 1/2 cup (4 ounces) block-style fat-free cream cheese, softened
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons light mayonnaise
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 2 cups shredded skinless, boneless rotisserie chicken breast
  • 6 (8-inch) fat-free flour tortillas
  • 12 (1/8-inch-thick) slices tomato
  • 3 cups shredded leaf lettuce

Nutrition Information

  • calories 298
  • caloriesfromfat 24 %
  • fat 8 g
  • satfat 1.3 g
  • monofat 4.1 g
  • polyfat 1.5 g
  • protein 20.6 g
  • carbohydrate 25.4 g
  • fiber 3.7 g
  • cholesterol 46 mg
  • iron 1.7 mg
  • sodium 512 mg
  • calcium 87 mg

How to Make It

  1. Combine pecans and artichokes in a food processor; pulse 5 times or until finely chopped.

  2. Combine cream cheese and next 4 ingredients (through pepper) in a large bowl; stir until smooth. Stir in artichoke mixture and shredded chicken. Spread 1/3 cup artichoke mixture over each tortilla; top with 2 tomato slices and 1/2 cup lettuce. Roll up.