Salsa Chicken Wrap with Pineapple Pico de Gallo
Courtesy of Kraft Kitchens
Servings: 4
Prep Time: 20 Min.
Cook Time: n/a
Prep Time: 20 Min.
Cook Time: n/a
What you need:
* 2 c. finely chopped fresh pineapple
* 1/4 c. finely chopped red onions
* 2 Tbsp. chopped fresh cilantro
* 1 Tbsp. finely chopped jalapeņo peppers
* 1 Tbsp. lime juice
* 2 c. shredded cooked chicken
* 1/4 c. KRAFT Zesty Italian Dressing
* 1/2 c. PHILADELPHIA Cream Cheese Spread (1/2 of 8-oz. tub)
* 2 Tbsp. TACO BELLŪ Thick & Chunky Salsa
* 4 flour tortillas (10 inch)
* 4 leaf lettuce leaves
* 1 large tomato, cut into 8 thin slices, halved
* 1/4 c. finely chopped red onions
* 2 Tbsp. chopped fresh cilantro
* 1 Tbsp. finely chopped jalapeņo peppers
* 1 Tbsp. lime juice
* 2 c. shredded cooked chicken
* 1/4 c. KRAFT Zesty Italian Dressing
* 1/2 c. PHILADELPHIA Cream Cheese Spread (1/2 of 8-oz. tub)
* 2 Tbsp. TACO BELLŪ Thick & Chunky Salsa
* 4 flour tortillas (10 inch)
* 4 leaf lettuce leaves
* 1 large tomato, cut into 8 thin slices, halved
What to do:
1. Combine first 5 ingredients.
2. Toss chicken with dressing. Mix cream cheese spread and salsa until blended; spread onto tortillas. Top with lettuce, tomatoes, chicken mixture and half the pineapple mixture; roll up, tucking in both sides of each tortilla as it is rolled. Secure with toothpicks; cut in half.
3. Serve with remaining pineapple mixture.
2. Toss chicken with dressing. Mix cream cheese spread and salsa until blended; spread onto tortillas. Top with lettuce, tomatoes, chicken mixture and half the pineapple mixture; roll up, tucking in both sides of each tortilla as it is rolled. Secure with toothpicks; cut in half.
3. Serve with remaining pineapple mixture.