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Salsa Chicken Wrap with Pineapple Pico de Gallo

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Despite all the prep work for this recipe, it turned out to be a hit! I really enjoyed the different combinations of flavors that came together so well in this recipe!

Ingredients:

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 Zesty Italian Dressing
1/2 cup  (1/2 of 8-oz. tub) Cream Cheese Spread
2 Tbsp.  Thick ‘N 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 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.

3. Serve with remaining pineapple mixture.

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2 responses »

  1. These sound fantastic. I made a similar pineapple salsa and served it over fish. So yummy. I bet these are great with the chicken.

    Reply
    • They are indeed yummy with the chicken—hot or cold. I first had them warm and they were great. I had them the next day for leftovers with the chicken cold, and they were great that way too!

      Reply

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