Recipe of the Week: Low Carb Chicken Cheese Wraps
1 TBSP Light Mayo
1TBSP Stone-ground mustard
5 large iceberg lettuce leaves
3 oz rotisserie chicken breast, shredded
2 Tomato slices
½ cup Alfalfa sprouts
½ (4 oz) Cucumber, sliced
2 TBSP thinly sliced red onion
1 Low fat Colby Jack or cheddar cheese slice
Stir together mayonnaise and mustard in a small bowl; set aside. Stack iceberg lettuce leaves on a large piece of parchment paper. Shingle leaves from left to right while stacking to create an 8 x 9 inch rectangle with 9 inch side facing you.
Spead the mayonnaise mixture on lower half of lettuce leaves, making sure to spread all the way to the edges. Place chicken in center of mayonnaise mixture. Top with tomato, sprouts, cucumber slices, onion and cheese slice.
Using parchment as a guide and starting with side closest to you, roll into a tight log. Once completely rolled, roll remainder of parchment around lettuce. Cut in half and serve.