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Tomato Chicken Wrap

Ingredients:
1 leftover chicken breast (boneless)
2 tbsp reduced fat mayonnaise
2 tbsp tomato ketchup
25 gms shredded lettuce
Chapattis or tortillas
Some butter

Method:
A great way to use up leftover chicken. Shred or finely chop the chicken breast. Mix in mayonnaise and tomato ketchup and toss in shredded lettuce. Spread the chapattis or tortillas with softened butter and spoon in the chicken mixture.



Crunchy Chicken Wrap

Ingredients:
1 chicken breast
1 chopped green apples (Granny Smith)
1 finely chopped celery stick
2 tbsp reduced-fat mayonnaise or creamy salad dressing
Chapattis or tortillas
Raisins (optional)

Method:
Shred the cooked chicken breast. Add the chopped green apple and chopped stick of celery. Stir in mayonnaise or creamy salad dressing. You can toss in some raisins too. Divide between chapattis or tortillas and wrap them up.

Cheesy Wrap

Ingredients:
30 gms cheese
1 small onion
2 small tortilla wraps
Black pepper
2 tablespoon mayonnaise

Method:
Grate cheese and chop the onion, place 1 tortilla on a microwavable plate, scatter cheese and onion on top, and sprinkle some pepper. Spread the mayonnaise on the other tortilla and place mayonnaise side down over the cheese and onion. Microwave on high for 1 1/2- 2 minutes

Veggie Wraps

Ingredients:
2 cups shredded Monterey Jack cheese with jalapenos
2 cups coleslaw or cucumbers & carrots minced
1 tomato, seeded and chopped
8 flour tortillas

Method:
Heat oven to 350 degrees. Combine cheese, veggie salad or slaw and tomato. Divide among the flour tortillas. Roll up tortillas, folding in ends. Place seam side down on ungreased cookie sheet and cover with foil. Bake for 8-10 minutes until cheese is melted. Serve with salsa or ranch dressing for dipping, if desired.