1cupnonfat plain yogurt or 3/4 cups nonfat Greek-style yogurt
2tablespoonsmayonnaise
1tablespoonlemon juice
2teaspoonsDijon Mustard
1/4teaspoonsalt
1/2teaspoonminced thyme
1poundcooked, skinless chicken breast cut into 1/2-inch cubes
1/2cupseedless grapes, sliced in 1/2
1/4cuptoasted, coarsely chopped walnuts
1medium apple, cored and diced (about 3/4 cup)
Freshly ground black pepper
5large leaves Romaine lettuce, rinsed and patted dry
5whole-wheat wraps, about 8 inches in diameter
Instructions
If using regular yogurt place the yogurt in a strainer lined with a paper towel. Put the strainer over a bowl and place in the refrigerator to drain and thicken for 30 minutes.
In a small bowl, combine the thickened or Greek-style yogurt, mayonnaise, lemon juice, mustard, salt and thyme until smooth. Fold in chicken, grapes, walnuts and apples. Season with pepper.
Place 1 lettuce leaf on a wrap. Spoon about 3/4 cup of the chicken filling onto wrap and roll wrap around filling.
Notes
To toast walnuts, place whole walnuts in a small skillet over medium-high heat for 3-5 minutes, moving often, until fragrant. Alternatively, bake on a sheet pan in a 350-degree oven for 8-10 minutes, until fragrant.
Adapted from So Easy by Ellie Krieger