Healthy Dill Chicken Salad Wraps

• Meat

  • 3 Chicken breasts (about 2/3 pound, small boneless skinless

• Produce

  • 1/3 cup Celery
  • 1 1/2 tsp Dill weed, dried
  • 3 cups Lettuce
  • 2 tbsp Sweet onions
  • 1 Tomato

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Red wine vinegar

• Dairy

  • 2/3 cup Greek yogurt, plain
  • 4 slices Munster cheese

• Deli

  • 4 While wheat sandwich wraps

Found on sugardishme.com

Description

Ingredients

• For the Chicken Salad:
• 3 small boneless skinless chicken breasts (about ⅔ pound)
• ⅔ cup plain Greek yogurt
• ⅓ cup finely chopped celery
• 2 tablespoons very finely chopped sweet onions
• 1 tablespoon red wine vinegar
• 1½ teaspoons dried dill weed
• Salt and pepper to taste
• For the Wraps:
• 4 while wheat sandwich wraps
• 4 slices Munster cheese
• 3-4 cups shredded lettuce
• 1 tomato, sliced

Directions

• Place the Chicken in a medium saucepan and cover it with water, plus about 1 inch. Lightly salt the water. Bring it to a boil and then reduce the heat to a summer. Cook for about 10 minutes. Then turn the burner off and let the Chicken sit in the water for another 10 minutes.
• Remove the Chicken to a plate and shred it with 2 forks. I shred mine pretty thoroughly, especially if I am using the chicken salad as a cracker spread.
• In a bowl stir together the remaining chicken salad ingredients. Stir in the chicken.
• To assemble the Wraps, lay one slice of cheese in the center of each. Top the cheese with lettuce and tomato. Spoon chicken salad onto the tomato slices.
• Fold the left and right sides of the wrap towards the center and then roll the bottom side towards the top, like you are folding a burrito.
• Slice each wrap diagonally down the center.