Chicken Salad Wraps |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 each | 20 minutes | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 (10-inch) flour tortillas, warmed | 1 pint (2 cups) deli chicken or seafood salad | 8 slices tomato, each cut in half |
| 8 (3/4 ounce each) slices American Pasteurized Process Cheese, cut into strips | 8 leaf lettue leaves | |
| 1 | To serve, spread warm tortilla with 1/2 cup chicken salad; layer with 1/4 tomato, 1/4 cheese and 2 lettuce leaves. |
| 2 | Fold two opposite edges of tortilla toward center over filling. Roll up open end of tortilla toward opposite edge. Repeat with remaining tortillas. |