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Toasted Chicken Salad Wraps

Source: Quaker Oatmeal1/3 cup unsalted, hulled sunflower or pumpkin seeds
1/2 cup Kretschmer� Original Toasted Wheat Germ
1 pound boned and skinned chicken breast halves
2 tablespoons Creole seasoning blend, divided
1 cup fat-free or reduced-fat mayonnaise
2 cups finely shredded Napa or Savoy cabbage
1/2 cup sliced green onions
1/2 cup diced red bell pepper
6 burrito-size flour tortillas, warmed
Fresh alfalfa sprouts (optional)In large nonstick skillet, toast sunflower seeds over medium-high heat, stirring frequently. Remove from heat and stir in wheat germ; transfer to plate to cool.Spray same skillet with cooking spray. Sprinkle chicken with 1 tablespoon of the Creole seasoning. Cook over medium-high heat, 3 to 4 minutes on each side, or until no longer pink in center. Remove chicken from skillet; cool.When cool enough to handle, shred or coarsely chop chicken.In large bowl, combine mayonnaise and remaining Creole seasoning; mix well. Add chicken, cabbage, onions, peppers and wheat germ mixture; mix well.Spoon chicken salad down center of each tortilla, dividing evenly. Fold sides of tortilla to center, overlapping edges; fold bottom of tortilla under, completely enclosing filling. Spoon alfalfa sprouts into opening at top of wrap. Serve immediately or wrap well and refrigerate up to 8 hours.Yields 6 servings.Nutrition Information: 1/6 of recipe: Calories 450, Calories From Fat 120, Total Fat 14g, Saturated Fat 3g, Cholesterol 50mg, Sodium 1560mg, Carbohydrates 55g, Dietary Fiber 6g, Protein 29g (27% calories from fat)

Shrimp tacos
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Simple seafood wrap
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Southwestern wraps
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Pan grilled portabella fajitas
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Sesame ginger beef wraps
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Shrimp or lobster pita pockets
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Sloppy joe pockets
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