Blueberry Chicken Salad Wraps
Fresh blueberries add a special zing of color and flavor to these tasty sandwich wraps. They're wonderful served for lunch or as a light supper on a warm spring or summer's day.
3 tablespoons plain Greek-style yogurt
2 tablespoons mayonnaise
1/4 cup finely chopped celery
1/4 teaspoon salt
2 cups diced cooked chicken
3/4 cup fresh blueberries
6 large lettuce leaves
6 (6-inch diameter) whole-wheat tortillas
- In a medium bowl, combine yogurt, mayonnaise, celery and salt. Gently stir in chicken and blueberries
- To Warm Tortillas: On a microwave-safe plate, place a damp paper towel. Top it with a tortilla. Repeat to make a stack of paper towels and tortillas, topped with a damp paper towel. Microwave on high until hot, 30 to 60 seconds.
- To Assemble Wraps: Place warm tortillas on a clean, flat surface. Top each tortilla with a lettuce leaf. Scoop about 1/2 cup chicken-blueberry salad on each lettuce leaf. Cut each in half. Secure with toothpicks, if desired.
- Serve immediately or wrap tightly in foil and refrigerate until ready to serve.
Makes 6 servings.
Recipe and photograph are courtesy of the US Highbush Blueberry Council. Used with permission.