<h4 class="recipe-ingredients__title">Ingredients</h4>
<ul class="recipe-ingredients__list">
<li>8 oz leftover skinless chicken, chopped </li>
<li>1/2 medium onion, finely chopped</li>
<li>1 1 celery rib, finely chopped </li>
<li>1/4 cup (1 oz) finely chopped walnuts </li>
<li>2 Tbsp pomegranate arils/seeds (or dried cranberries) </li>
<li>2 Tbsp light mayonnaise </li>
<li>2 Tbsp nonfat plain Greek yogurt</li>
<li>1 Tbsp Dijon mustard</li>
<li>1 tsp fresh lemon juice </li>
<li>1/4 tsp salt </li>
<li>1/8 tsp ground black pepper</li>
<li>4 (8-inch) low-carb, whole-wheat flour tortillas</li>
</ul>
<h2 class="block-title"><span>Directions</span></h2>
<li>In a medium bowl, combine chicken, onion, celery, and walnuts with pomegranate arils.
In a small bowl, whisk together mayo, yogurt, mustard, lemon juice, salt, and black pepper until well-combined. Add to chicken. Stir to coat evenly.
<li>Add chicken salad to tortillas. Fold the sides in; bring bottom up; roll to close.</li>
<h5 class="post-actions__title">Want a copy on the go?</h5>
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