Sun-dried Tomato Chicken Salad Wraps
The next time you cook chicken breasts make some extra and keep the leftovers for these sun-dried tomato chicken salad sandwiches the next day.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Category: Burgers & Sandwiches
- Cuisine: American
Ingredients
Scale
- 4 ounces jarred herb-marinated sun-dried tomatoes, chopped
- 2 tablespoons of the sun-dried tomato oil
- Juice from 1/2 lemon
- Leaves from 3–4 sprigs of fresh thyme
- 1 tablespoon chopped capers
- 1/2 cup mayonnaise
- 1/2 cup plain yogurt
- 1/2 teaspoon salt
- 3 cups diced cooked chicken breasts
- 6 lettuce leaves
- 6 Wraps (I used Flatout brand)
Instructions
- In a large bowl combine the first 9 ingredients. Lay the flatbread out with a lettuce leaf and scoop about 1/3 cup of the chicken salad on one end.
- Carefully roll the chicken salad up in the wrap. Repeat with remaining flatbreads. Slice each in half and serve.
Nutrition
- Calories: 459
- Sugar: 1.3g
- Sodium: 1010.3mg
- Fat: 25.8g
- Carbohydrates: 31.8g
- Fiber: 1.5g
- Protein: 15.2g
Keywords: chicken salad, sun-dried tomato chicken salad wraps
