Sunchoke-Chicken Salad Wraps

This recipe highlights the crunchy texture of raw sunchokes, which add a nutty flavor that heightens the taste of the pecans.


6 servings (serving size: 1 wrap)

Recipe from

Cooking Light

Nutritional 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


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


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

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.

Claudia M. Caruana,

Cooking Light

October 2004
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