Lighten January menus with wraps and salads. This modern twist on a classic chicken salad gets a kick from Creole seasoning and nutty notes from toasted wheat germ.

Toasted Chicken Salad Wraps
Yield: 6 servings

1/3 cup unsalted, hulled sunflower or pumpkin seeds
1/2 cup toasted wheat germ
1 pound boned and skinned chicken breast halves
2 tablespoons Creole seasoning blend, divided
1 cup 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)

1. In a large nonstick skillet, toast the sunflower seeds over medium-high heat, stirring frequently. Remove from heat and stir in wheat germ; transfer to plate to cool.
2. Spray the same skillet with cooking spray. Sprinkle chicken with 1 tablespoon of the Creole seasoning. Cook over medium heat, 3 to 4 minutes on each side, or until no longer pink in center. Remove chicken from skillet; cool.
3. When cool enough to handle, shred or coarsely chop chicken. In a large bowl, combine mayonnaise and remaining Creole seasoning; mix well. Add chicken, cabbage, onions, peppers and wheat germ mixture; mix well.
4. 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.


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