Salsa Chicken Wrap with Pineapple Pico de Gallo
Courtesy of Kraft Kitchens 4 Servings • 20 Min. Prep TimeIngredients |
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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.