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