2 cups diced cooked chicken breast
3 Tbs reduced-calorie mayonnaise
2 Tbs fresh lemon juice
1 Tbs chopped fresh tarragon
1 cup sugar chopped snap peas
1/8 tsp table salt, or to taste
1/8 tsp freshly-ground black pepper, or to taste
4 medium fat-free flour tortillas - (6" dia)
8 pieces lettuce


Combine chicken, mayonnaise, lemon juice, tarragon and snap peas together in a large bowl; mix until chicken is well coated. Season to taste with salt and pepper.
Lay tortillas on a flat surface. Place 1/4 of chicken salad in center of each tortilla; top each with 2 lettuce leaves and roll up, folding in ends.