Waldorf Chicken Wrap - cooking recipe

Ingredients

1/4 cup walnuts
1/3 cup plain greek-style nonfat yogurt
1 tablespoon mayonnaise
2 teaspoons fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon minced fresh thyme
1 cup cubed cooked chicken breast (about 1/2 lb.)
1 medium apple, unpeeled and diced (about 3/4 c.)
salt
fresh ground black pepper
4 large leaves romaine lettuce, rinsed and patted dry
4 whole wheat flat bread (tortilla or flat-out, 9 inches in diameter)

Preparation

Toast the walnuts in a dry skillet over med-high heat; stirring often, until fragrant, 3-5 minutes.
In a bowl, stir the yogurt, mayonnaise, lemon juice, mustard, and thyme until smooth.
Fold in the chicken, toasted walnuts, and apples.
Season with salt and pepper.
To make each wrap, place 1 lettuce leaf on 1 wrap bread, then spoon about 3/4 cup of the chicken mixture on top.
Fold the bread about an inch over each end of the filling, then roll up.
Serve or wrap in foil to go.