Toasted Chicken Salad Wraps


  • 1/3 cup unsalted, hulled sunflower or pumpkin seeds
  • 1/2 cup Kretschmer Original Toasted Wheat Germ
  • 1 pound boned and skinned chicken breast halves
  • 2 tablespoons Creole seasoning blend, divided
  • 1 cup fat-free or reduced-fat mayonnaise
  • 2 cups finely shredded Napa or Savoy cabbage
  • 1/2 cup sliced green onions
  • 1/2 cup diced red bell pepper
  • 6 burrito-size flour tortillas, warmed
  • Fresh alfalfa sprouts (optional)


  1. In large nonstick skillet, toast sunflower seeds over medium-high heat, stirring frequently. Remove from heat and stir in wheat germ; transfer to plate to cool.
  2. Spray same skillet with cooking spray. Sprinkle chicken with 1 tablespoon of the Creole seasoning. Cook over medium-high heat, 3 to 4 minutes on each side, or until no longer pink in center. Remove chicken from skillet; cool.
  3. When cool enough to handle, shred or coarsely chop chicken.
  4. In large bowl, combine mayonnaise and remaining Creole seasoning; mix well. Add chicken, cabbage, onions, peppers and wheat germ mixture; mix well.
  5. Spoon chicken salad down center of each tortilla, dividing evenly. Fold sides of tortilla to center, overlapping edges; fold bottom of tortilla under, completely enclosing filling. Spoon alfalfa sprouts into opening at top of wrap.
  6. Serve immediately or wrap well and refrigerate up to 8 hours.

Yield: 6 servings

Nutrition Information: 1/6 of recipe: Calories 450, Calories From Fat 120, Total Fat 14g, Saturated Fat 3g, Cholesterol 50mg, Sodium 1560mg, Carbohydrates 55g, Dietary Fiber 6g, Protein 29g (27% calories from fat)

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