Ingredients

• 1 stalk celery
• 1 medium carrot
• 1/2 red bell pepper
• 1/4 cup low-fat mayonnaise
• 1/2 teaspoon onion powder
• 2 whole wheat lavash or 4 whole wheat tortillas 8-inch size
• 8 ounces low-sodium canned chicken

Preparation

1. Dice celery, carrot and bell pepper.
2. Combine the mayonnaise and onion powder in a small bowl.
3. Spread 2 tablespoons of the mixture over each lavash flatbread or 1 tablespoon over each tortilla.
4. In a separate bowl combine the diced vegetables.
5. Place half of the vegetables and 4 ounces of the chicken on one side of each flatbread. If using tortilla, place 1/4th the vegetables and 2 ounces of the chicken on one side of each tortilla.
6. Roll up the flatbread and cut each one in half at a diagonal. Secure each half with a toothpick. If using tortilla instead of lavash, secure each tortilla with a toothpick and cut each tortilla roll in half before serving.

Helpful hints

• If low-sodium, canned chicken is unavailable, substitute with fresh stewed or baked chicken pieces.
• Compare products and select the lowest sodium lavash or tortilla.