|Low fat plain yogurt||2⁄3 Cup (10.67 tbs) (Generous)|
|Whole grain mustard||1 Tablespoon|
|Freshly ground black pepper||To Taste|
|Cooked boneless skinless chicken breast||10 Ounce, diced (280 Gram)|
|Iceberg lettuce||5 Ounce, finely shredded (140 Gram)|
|Cucumber||3 Ounce, thinly sliced (85 Gram)|
|Celery stalks||2 , sliced|
|Seedless black grapes||1⁄2 Cup (8 tbs), halved|
|8 inch flour tortillas/4 soft flour tortillas, 10-inch inch||8 (Soft)|
1. Combine the yogurt and mustard in a bowl and season to taste with pepper Stir in the chicken and toss until thoroughly coated.
2. Put the lettuce, cucumber, celery, and grapes into a separate bowl and mix well.
3. Fold a tortilla in half and in half again to make a cone that is easy to hold. Half-fill the tortilla pocket with the salad mixture and top with some of the chicken mixture. Repeat with the remaining tortillas, salad, and chicken. Serve at once.