Salsa Chicken Wrap with Pineapple Pico de Gallo

Salsa Chicken Wrap with Pineapple Pico de Gallo

Courtesy of Kraft Kitchens 4 Servings • 20 Min. Prep Time
Ingredients
2 c. finely chopped fresh pineapple
1/4 c. finely chopped red onions
2 Tbsp. chopped fresh cilantro
1 Tbsp. finely chopped jalapeño 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 BELL® Thick & Chunky Salsa
4 flour tortillas (10 inch)
4 leaf lettuce leaves
1 large tomato, cut into 8 thin slices, halved

Directions:

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.