Tuesday, August 2, 2011

New Recipe

Salsa Chicken Wrap with Pineapple Pico de Gallo

Salsa Chicken Wrap with Pineapple Pico de Gallo recipe

What You Need

2 cups finely chopped fresh pineapple
1/4 cup  finely chopped red onions
2 Tbsp. chopped cilantro
1 Tbsp.  finely chopped jalapeño peppers
1 Tbsp. lime juice
2 cups  shredded cooked chicken
1/4 cup KRAFT Zesty Italian Dressing
1/2 cup  (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
2 Tbsp. TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
4   flour tortillas (10 inch)
4 leaf lettuce leaves
1 large  tomato, cut into 8 thin slices, halved

Make It

COMBINE first 5 ingredients.
TOSS chicken with dressing. Mix cream cheese spread and salsa until well 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.
SERVE with remaining pineapple mixture.

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