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

Claudia M. Caruana
Recipe by Cooking Light October 2004

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Recipe Summary

Yield:
6 servings (serving size: 1 wrap)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

298 calories; calories from fat 24%; fat 8g; saturated fat 1.3g; mono fat 4.1g; poly fat 1.5g; protein 20.6g; carbohydrates 25.4g; fiber 3.7g; cholesterol 46mg; iron 1.7mg; sodium 512mg; calcium 87mg.
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