Cranberry Chicken Salad Lettuce Rollup Sandwiches
A protein-packed, lower carb lunch
Ingredients
- 4 ounces cooked chicken breast shredded (about 1 cup)
- 1/3 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: 2gCalories: 200kcalCarbohydrates: 25gProtein: 21gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 49mgSodium: 57mgPotassium: 387mgFiber: 3gSugar: 20gVitamin A: 1551IUVitamin C: 6mgCalcium: 31mgIron: 1mg
If you print this recipe, you can scan the QR code below to see updates and tips or leave a comment.
