Ingredients Jump to Instructions ↓

  1. 1/3 cup light mayonnaise dressing

  2. 2 tablespoons plain fat-free or low-fat yogurt, or light dairy sour cream

  3. 1 tablespoon chutney

  4. 1 teaspoon curry powder

  5. 4 green onions, sliced (1/2 cup)

  6. 1/4 cup snipped fresh cilantro or mint

  7. 2 cups shredded roasted chicken Salt and pepper

  8. 4 9- to 10-inch flour tortillas

  9. 1 cup lightly packed spinach leaves

Instructions Jump to Ingredients ↑

  1. For filling, stir together mayonnaise, yogurt or sour cream, chutney, curry powder, green onion, and cilantro or mint in a medium bowl. Stir in chicken; mix well. Salt and pepper to taste. Cover and chill until serving time.

  2. Place a tortilla on a cutting board. Place about 1/2 cup of chicken mixture in a strip about 2 inches from an edge of the tortilla. Top with some spinach leaves. Fold the closest edge of tortilla over filling and fold the ends in; roll up. Continue with remaining tortillas and filling.

  3. To serve, diagonaly cut the rolls into 1-inch-thick slices using a serrated knife. Makes 4 srvings. Food exchanges 1 vegetable, 1-1/2 starch, 4 meat, 2 fat.


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