Chicken Enchilada Salad Wraps

Wraps with a new twist! Perfect for lunch in the park or a packed lunch. Corrinne U. Philadelphia, PA Prep Time: 10 min Cook Time: 0 min Servings: 4 Reviews (0)

Ingredients

We recommend using the following branded ingredients for this recipe:

Mission White Flour Tortillas (20 oz.)

Philadelphia Light Cream Cheese (8 oz.)

Rotel Original Diced Tomatoes and Green Chilies (10 oz.)

Sargento Shredded Sharp Cheddar Cheese (8 oz.)

Swanson White Chunk Chicken (12.5 oz.)

lettuce 2 green onion(s) 2 tbsp. cilantro 1/4 cup Daisy Light Sour Cream (8 oz.) 1/2 tsp. McCormick Cumin 1/2 tsp. McCormick Chili Powder 1/2 tsp. McCormick Minced Garlic 6 Mission White Flour Tortillas (20 oz.) 3 oz. Philadelphia Light Cream Cheese (8 oz.) 1 can Rotel Original Diced Tomatoes and Green Chilies (10 oz.) 1/2 cup Sargento Shredded Sharp Cheddar Cheese (8 oz.) 1 can Swanson White Chunk Chicken (12.5 oz.)

Preparation

1. In a bowl, blend together the cream cheese, sour cream, chili powder, cumin, and garlic.


2. Fold the cheese, chicken (drained and broken up), tomatoes with green chilies (drained), diced green onion and chopped cilantro into the cream cheese mixture.


3. Divide mixture between the tortillas and top with lettuce. Roll up burrito style and serve.

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