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Veggie Chicken Wraps Recipe

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I got the idea for these wraps from a wrap I tried at a cafe. During warmer months, I make them for picnic in the park. I also like to prepare a large batch, cut them into slices and serve on a platter. They disappear every time!—Jolene Britten, Gig Harbor, Washington

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Veggie Chicken Wraps Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

15 15

Ingredients

1 carton (8 ounces) spreadable garden vegetable cream cheese
4 flour tortillas (8 inches)
2 cups shredded romaine
2 small tomatoes, thinly sliced
8 slices provolone cheese
1 small red onion, thinly sliced
2 cups diced cooked chicken

Directions

Spread cream cheese evenly over each tortilla. Layer with romaine, tomatoes, cheese, onion and chicken. Roll up tightly. Cut wraps in half to serve. Yield: 4 servings.

Originally published as Veggie Chicken Wraps in Taste of Home October/November 2004, p20

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Reviews for Veggie Chicken Wraps (2)

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Reviewed on Oct. 19, 2011 by bylaw

These make a delicious lunch. I have used deli meat instead of the chicken as well. I also like the onion and chives cream cheese. I make them gluten-free by using brown rice tortillas or other GF tortillas.

Reviewed on May. 21, 2011 by ANomdeplume

These are are yummy and very quick and easy to make. I usually make them with a pasta salad. Sometimes I use the onion and chive cream cheese and it's just as good.