YOUR SOLIN GENERATED RECIPE
Creamy Zesty Chickpea Salad Wraps
Shredded chicken and chickpeas tossed in a tangy Greek yogurt dressing, wrapped in a whole wheat tortilla for a refreshingly crisp bite.
INGREDIENTS
4 oz canned chicken breast
0.5 cup chickpeas
0.33 cup non-fat Greek yogurt
1 tbsp lemon juice
0.25 cup celery
0.25 cup red onion
1 medium whole wheat tortilla
0.25 tsp sea salt
0.25 tsp black pepper
1 tsp Dijon mustard
PREPARATION
Drain the canned chicken and chickpeas thoroughly in a fine-mesh sieve.
Place the chickpeas in a medium mixing bowl and lightly mash them with a fork to create a chunky texture.
Add the shredded chicken, Greek yogurt, lemon juice, diced celery, diced red onion, and Dijon mustard to the bowl.
Sprinkle with sea salt and black pepper, then fold everything together until the salad is creamy and well-incorporated.
Place the whole wheat tortilla on a clean surface and spoon the mixture down the center.
Fold in the ends and roll the tortilla tightly before slicing in half to serve.