Servings: 2 wraps | Preparation Time: 15 minutes | Cooking Time: 0 minutes
• 3 oz. (85 g) shredded, cooked boneless, skinless chicken breast
• 10 oz. (284 mL) tin Money's Mushrooms, pieces and stems, no salt, drained
• 1 large peeled carrot, grated
• 2 whole green onions, minced
• 2 T. (25 mL) fresh minced cilantro
• 1/3 cup (75 mL) plain non-fat yogurt
• 1 to 2 tsp. (5 to 10 mL) curry paste
• 2 8-inch tortilla wraps
• 2 large leaves curly lettuce
To make tortilla filling, combine chicken, mushrooms, carrot, onions, and cilantro in a bowl and fold together until evenly blended. Stir yogurt and curry paste together in a small bowl and fold into chicken and mushroom mixture.
Place tortilla wraps side by side on surface. Line each with lettuce leaves. Spoon half the chicken filling down the centre of each wrap. Tuck in ends of wraps then roll up tightly to encase filling.
Calories: 322 calories
Fat: 6 g
Cholesterol: 37 mg
Sodium: 430 mg
Potassium: 682 mg
Carbohydrates: 42 g
Fibre: 5 g
Protein: 24 g
