Ingredients

• 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)

Instructions

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.