Lunch

Asian Cranberry-Chicken Wraps is for Lunch.

Asian Cranberry-Chicken Wraps takes 20 minutes to prepare.

Asian Cranberry-Chicken Wraps takes 10 minutes to cook.

Asian Cranberry-Chicken Wraps makes 6 servings.

The ingredients for Asian Cranberry-Chicken Wraps are:

Low Carb Whole Wheat Tortillas - 6
Cranberries, dried, sweetened (craisins) - 1/2 cup
Kraft Light Done Right Asian Toasted Sesame Dressing - 1/4 cup
Spinach, fresh - 1 cup
Cabbage, fresh - 1 cup shredded
Almonds, whole - 1/4 cup
Chicken Breast, no skin, 6 ounces
6 large squares of tin foil - for wrapping

Here is how you make Asian Cranberry-Chicken Wraps:

Cook chicken as desired, use left over chicken - cut into strips or use pre-cooked chicken strips: allow time to cool.In a medium bowl mix Spinach, Cabbage, Cranberries, 1/2 the Dressing, and Almonds. Toss till well coated.Add in cooled off chicken and other 1/2 of dressing, toss till well coatedLay out one sqaure of tin foil, then lay a tortilla on top of it. Scoop about 3/4-1 cup of mix into center of tortillaFold one corner of tortilla in, then roll opposite sides of tortilla in together.Roll wrap into tin foil.Makes 6 Servings - Freeze to preserve Spinach and leave out over night to thaw for the next days lunch. No warming needed.Number of Servings: 6Recipe submitted by SparkPeople user SEATTLERAINONME.

The nutritional information for Asian Cranberry-Chicken Wraps is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 220.6

• Total Fat: 7.4 g
• Cholesterol: 16.4 mg
• Sodium: 514.9 mg
• Total Carbs: 23.3 g
• Dietary Fiber: 8.7 g
• Protein: 16.1 g

Asian Cranberry-Chicken Wraps is Asian cuisine.