|1/2 cup||nonfat lemon yogurt|
|1 tbsp||honey Dijon-style mustard|
|1 tsp||Worcestershire sauce|
|3/4 tsp||curry powder|
|1/4 tsp salt||1/4 tsp coarsely ground pepper|
|1 1/2 cups||finely chopped cooked chicken (8 ounces)|
|1 cup||dried tart cherries|
|1/2 cup||seeded and finely chopped cucumber|
|1/3 cup||shredded carrot|
|1/4 cup||sliced green onion|
|4 (8- to 10-inch)||whole wheat flour tortillas|
Stir together yogurt, mustard, Worcestershire sauce, curry powder, salt and pepper in a medium mixing bowl. Gently stir in chicken, cherries, carrot, cucumber and green onion.
Mound about 3/4 cup chicken mixture just below center of each tortilla. Fold in sides, just covering edges of chicken mixture. Roll up from one side, jelly roll fashion.
Serve seam side down on a plate. Makes 4 servings.