Tarragon Chicken Salad Wrap
2 cup cooked chicken breast, diced
3 Tbsp reduced-calorie mayonnaise
2 Tbsp fresh lemon juice
1 Tbsp fresh tarragon, chopped
1 cup sugar snap peas, chopped (or blanched first if desired)
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
4 medium tortilla, flour, fat-free, 6 inches each
8 piece lettuce
Combine chicken, mayonnaise, lemon juice, tarragon and snap peas together in a large bowl; mix until chicken is well coated. Season to taste with salt and pepper.
Lay tortillas on a flat surface. Place 1/4 of chicken salad in center of each tortilla; top each with 2 lettuce leaves and roll up, folding in ends. Yields 1 wrap per serving.