Chicken salad wraps

Yield: 4 Servings

Measure Ingredient
4 \N Flour tortillas (10 inch); warmed
2 cups Deli chicken salad OR seafood salad
8 slices Tomato; halved
8 slices American cheese; cut into strips
8 \N Lettuce leaves

1. Spread warm tortilla with ½ cup chicken salad; layer with ¼ tomato, ¼ 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. Makes 4 sandwiches. Each sandwich: 600 cal; 39g fat. Typed by Lynn Thomas dcqp82a. Source: Taste of Summer by Land 'O Lakes.

Recipe by: Taste of Summer Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@... (MRS LYNN P THOMAS) on Jul 18, 1997

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