Recipe

This was Denise Austin's newsletter this morning. Sounded like some of you might like the wrap recipe so I've included it here.

I'm all for brown-bagging lunches; it's getting it together in the morning that's a challenge. I'd always rather have the girls - and my husband, too - eat something nutritious that I've prepared myself than leave them to buy food that isn't as fresh and tasty as mine. Here's my solution: a quick-to-make, absolutely delicious wrap; you can make the chutney sauce the night before and spend just a few minutes in the morning assembling them. Super easy!

If you happen to be making a roast chicken dinner, consider making a second chicken and saving some of the meat for this terrific wrap. Or use some rotisserie chicken from the market, or even some sliced smoked turkey breast. And if you don't have any chutney in the fridge, treat yourself to a jar of this popular condiment - I like Major Grey's chutney (it's a type, not a brand). The mango and pear flavors are great additions when you're looking to jazz up a chicken dinner.

Chutney Chicken Wrap

Ingredients

2 tablespoons chutney
1/4 cup low-fat mayonnaise
4 low-fat tortillas (8-inch diameter)
4 large red-lettuce leaves
2 cups shredded cooked chicken breast, or 8 ounces sliced smoked turkey breast
1 cup finely shredded carrots

Preparation

Mix the chutney and mayonnaise in a small bowl. If you have time, cover and refrigerate for 20 minutes for the flavors to develop.
Spread a scant 1 1/2 tablespoons of the chutney mixture on each tortilla. Top each with a lettuce leaf, 1/2 cup chicken or 2 ounces turkey, and 1/4 cup carrots. Roll the wraps tightly and cut in half diagonally.

Makes 4 wraps

Per wrap: 269 calories, 30g carbohydrates, 23g protein, 6g total fat, 53mg cholesterol, 2g dietary fiber, 471mg sodium

Now, go have a wonderful day!