Southwestern Chicken Cherry Wrap

Salad of chopped chicken breast tossed in dressing with yogurt, onion, dried cherries, cumin and other spices; wrapped in a whole grain tortilla. Alternately, substitute curry powser to make a "Curried Chicken Cherry Wrap"

Ingredients:
For the dressing:
1/3 cup low fat yogurt
1/4 cup mayonnaise
2 tablespoons barbecue sauce
1 teaspoon limejuice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander

For the chicken:
1 tablespoon olive oil
3/4 cup diced yellow onion
1 teaspoon chopped garlic
16 ounces boneless skinless chicken breast cut in 1/2" thin short strips
1/2 teaspoon salt
1/2 cup chopped dried tart cherries
3 tablespoons fresh cilantro, chopped

For sandwich:
6 seven-inch (36 grams each) whole grain tortillas (La Tortilla Factory)
Chopped romaine lettuce (optional)
Diced fresh tomato (optional)

Directions:
In a medium mixing bowl, combine dressing ingredients; set aside.

Heat oil in nonstick saute pan over medium high heat. Add onion and saute for about 4 minutes or until soft and just beginning to brown. Add garlic and cook for one minute longer. Do not brown garlic. Add chicken and cook, stirring frequently, for about 4 minutes or until chicken is just cooked through. Remove from heat and season with salt. Add chicken mixture to the dressing in the mixing bowl. Add cherries and cilantro. Stir to combine. There will be approximately 3 cups of chicken salad.

To assemble:
Place about 1/2 cup chicken salad on warmed tortilla. Add lettuce or tomato if desired. Roll up, burrito style. Serve immediately. Chicken salad is equally delicious served w/o the tortilla.

Yield: Approximately 3 cups of chicken salad and/or 6 small wrap sandwiches

Nutrition Info:
Calories 275, Total Fat g 7, Sat Fat g 2, Chol mg 217, Soldum mg 535, Total Carb g 30, Fiber g 3, Sugars g 10, Protein g 22