Sunchoke-Chicken Salad Wraps

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6 servings (serving size: 1 wrap)
Claudia M. Caruana
October 2004
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 298
  • Caloriesfromfat 24%
  • Fat 8g
  • Satfat 1.3g
  • Monofat 4.1g
  • Polyfat 1.5g
  • Protein 20.6g
  • Carbohydrate 25.4g
  • Fiber 3.7g
  • Cholesterol 46mg
  • Iron 1.7mg
  • Sodium 512mg
  • Calcium 87mg

How to Make It

Step 1

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

Step 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.

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