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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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Originally published as Veggie Chicken Wraps in Taste of Home October/November 2004, p20
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Reviewed on May. 20, 2013 by beccaod
It was amazing. I don't know what about it just hit the spot, but everything together tasted so good!
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.
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