Take-Out Favs, Made HEALTHY! #1 and #2

1.  Deli Specials:
Recently tortillas have been outsaling bagels and English muffins, this isn't a surprising fact, they are so easy to use and they are WAY cheaper!!  Any skilled cook can turn a tortilla into anything, from a taco to an enchilada to a quesadilla.  Below I will show you how to make a chicken salad wrap, the cruchiness of the veggies contrast nicely with the soft tortilla...and the salad can be prepared ahead of time and refrigerated until you are ready to create your wrap.  This recipe is healthy as well...and approved by Weight Watchers, (nutrition info listed with *)!  Enjoy!

Crunchy Chicken Salad Wrap
1-1/2 cups chicken breast, cooked and chopped
1/4 cup English cucumber, diced
1/4 cup celery, minced
2 scallions, chopped
1 Tbsp flat leaf parsley, finely chopped
1/4 cup fat free mayo
2 Tbsp fresh lemon juice
1/8 tsp black pepper
4- fat free flour tortilla
4- red leaf lettuce leaves
Combine the chicken, cucumber, celery, scallions, parsley, mayo, lemon juice, and pepper in a medium bowl.  Warm the tortillas according to package directions.  Divide and layer the lettuce and chicken mixture on the tortillas.  Roll up, fasten with toothpicks, and cut diagonally in half.  Makes 4 servings.
*207 calories, 2 g fat, 0 g sat fat, 40 mg Chol, 302 mg Sod, 29 g Carb, 1 g Fib, 19 g Pro, 100 mg Calc~Points Total: 4*


2.  Chinese Classic:
Hot and Sour soup is the perfect chill-chaser to make on a cold winter evening.  The chili-garlic sauce-found in bottles or jars in the Asian section of most supermarkets-adds just the right kick, and the wook-ear mushrooms lend an air of the exotic.  Wood-ear mushrooms, also known as black or tree fungus, can usually be found in the dried-mushroom section of your supermarket's produce department. 

Hot-and-Sour Soup
6 dried wood-ear mushrooms
4 cups low-sodium chicken broth
2 Tbsp low-sodium soy sauce
1Tbs chili-garlic sauce
3 Tbsp rice vinegar
1 tsp Asian (dark) sesame seed oil
1/2 lb reduced fat soft tofu, drained and cut into 1/2 inch cubes
1 can bamboo shoots, drained and thinly sliced
2-1/2 Tbsp cornstarch
3 Tbsp water
1 egg white, lightly beaten with 1 Tbsp water
Combine the wood-ear mushrooms with enough hot water to cover by 2 inches in a small bowl; let stand 15 minutes, then drain.  Bring the broth, soy sauce, chili-garlic sauce, vinegar, and sesame oil to a boil in a large saucepan.  Add the drained mushrooms, tofu, and bamboo shoots.  Reduce the heat and simmer 10 minutes.  Combine the cornstarch and water in a small bowl; stir in about 1/4 cup of the hot liquid, then return to the pan.  Cook, stirring constantly, until the mixture boils and thickens slightly, about 1 minute.  Remove from heat; slowly drizzle the egg mixture into the soup while stirring in a circular motion.  Serve at once.  Makes 4 servings.
*1-1/3 cup servings, 124 calories, 4 g fat, 1 g sat fat, 4 mg Chol, 794 mg Sod, 14 g Carb, 5 g Fiber, 10 g Prot, 30 mg Calc~Points Total: 2*