Chicken Raspberry Salad Wrap

This recipe is from, "healthy recipes for the speed of life". It's a great website devoted to busy moms who are looking to add a little more nutrition to their family meals. Check it out!

Note: A meal in a wrap is as easy as it gets. Use multigrain tortillas or flat breads for added flavor and nutrition. Wrap your wrap in parchment paper or aluminum foil to keep it neat, and don't forget to teach your kids how to eat a wrap so they don't loose their lunch. This is a tart and tangy chicken salad that can be served on it’s own, over lettuce or in a wrap or pita pocket. This will make about 4 servings.

1 cup nonfat plain yogurt
1/2 cup fresh raspberries, rinsed and drained
1 tablespoon red wine vinegar
2 teaspoons sugar (or agave)

In a blender combine all ingredients until smooth. Refrigerate dressing in a covered container for at least 1 hour before using.

2 cups cooked and cubed boneless, skinless chicken
3/4 cup red onion, finely chopped
1 cup celery, finely chopped
1 cup green bell pepper, diced
1/2 cup chopped almonds
4 cups fresh raspberries, rinsed, drained and divided

Combine the chicken with the onions celery, bell pepper and almonds and toss with the dressing until well combined.
Gently fold in the raspberries until well coated but not crushed.
Serve on its own or over lettuce or in a multigrain tortilla as a wrap.

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