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5
from 1 vote
Cranberry Chicken Salad Lettuce Rollup Sandwiches
A protein-packed, lower carb lunch
Prep Time
15
minutes
mins
Cook Time
0
minutes
mins
Total Time
15
minutes
mins
Course:
lunch
Cuisine:
American
Servings:
2
servings
Calories:
200
kcal
Author:
Anne Danahy, RD
Ingredients
4
ounces
cooked chicken breast
shredded (about 1 cup)
⅓
cup
fat free Greek Yogurt
more or less to taste
1
tablespoons
dried cranberries
1
medium
apple
quartered and chopped
6
large leaves of butter lettuce
salt and pepper to taste
Instructions
Combine shredded chicken breast and yogurt in a medium bowl and mix well until combined.
Fold in apples and cranberries. Add salt and pepper to taste.
Spoon about 2 heaping tablespoons into the center of each lettuce leaf. Fold one edge in and roll tightly. Repeat with remaining lettuce leaves.
Notes
Leftover chicken salad will keep for 2 days in a covered container in the refrigerator.
Nutrition
Serving:
2
g
|
Calories:
200
kcal
|
Carbohydrates:
25
g
|
Protein:
21
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
49
mg
|
Sodium:
57
mg
|
Potassium:
387
mg
|
Fiber:
3
g
|
Sugar:
20
g
|
Vitamin A:
1551
IU
|
Vitamin C:
6
mg
|
Calcium:
31
mg
|
Iron:
1
mg