Originally uploaded by jenianddean.
Talk about a great Saturday afternoon lunch sandwich – this is it! It was so incredibly easy to make. The only thing that took any time was cooking the bacon.
I did make a few changes to the recipe. I used fresh basil instead of tarragon for two reasons – 1. I love the flavor that basil gives food; it’s cool, clean, and refreshing. And 2. I grow tons of it on my back porch. I also added about 1/2 cup of shredded sharp cheddar cheese to the mayonnaise mixture.
Chicken and Bacon Roll-ups
Cooking Light, July 07
1/2 cup reduced-fat mayonnaise
1 teaspoon minced fresh tarragon
2 teaspoons fresh lemon juice
4 (2.8-ounce) whole wheat flatbreads (such as Flatout)
2 cups shredded romaine lettuce
2 cups chopped tomato (about 2 medium)
4 center-cut bacon slices, cooked and drained
2 cups shredded skinless, boneless rotisserie chicken breast
Combine reduced-fat mayonnaise, minced tarragon, and fresh lemon juice in a small bowl. Spread 2 tablespoons mayonnaise mixture over each flatbread. Top each with 1/2 cup shredded romaine lettuce, 1/2 cup chopped tomato, 1 bacon slice, crumbled, and 1/2 cup chicken. Roll up.
Yield 4 servings (serving size: 1 wrap)
CALORIES 433(27% from fat); FAT 13g (sat 2.6g,mono 2g,poly 0.9g); PROTEIN 34.8g; CHOLESTEROL 66mg; CALCIUM 49mg; SODIUM 925mg; FIBER 5.5g; IRON 3.1mg; CARBOHYDRATE 44.2g
Barbara Lauterbach , Cooking Light, JULY 2007