Cae­sar Chicken Wraps

Country Woman - - LET’S EAT | GARDEN FRESH - —CHRISTI MARTIN

When we have chicken for din­ner, I cook ex­tra just for these tasty roll-ups. Fea­tur­ing Cae­sar salad dress­ing, cream cheese, red pep­per, black olives and a hint of gar­lic, the wraps are per­fect along­side corn on the cob. TAKES: 30 MIN. • MAKES: 5 SERV­INGS

1/2 cup creamy Cae­sar salad dress­ing 1/2 cup grated Parme­san cheese, di­vided 1 tsp. le­mon juice 1 gar­lic clove, minced 1/4 tsp. pep­per 1 pkg. (8 oz.) cream cheese, soft­ened 3 cups shred­ded ro­maine 1/2 cup diced sweet red pep­per 1 can (21/4 oz.) sliced ripe olives, drained

5 flour tor­tillas (10 in.)

13/4 cups cubed cooked chicken

1. In a small bowl, com­bine the salad dress­ing, 1/4 cup Parme­san cheese, le­mon juice, gar­lic and pep­per. In a small bowl, beat cream cheese un­til smooth. Add half of the salad dress­ing mix­ture and mix well; set aside.

2. In a large bowl, com­bine the ro­maine, red pep­per and olives. Add the re­main­ing salad dress­ing mix­ture; toss to coat. Spread about 1/4 cup cream cheese mix­ture over each tor­tilla. Top with the ro­maine mix­ture and chicken; sprin­kle with re­main­ing Parme­san cheese. Roll up; cut in half. 1 WRAP 614 cal., 36g fat (15g sat. fat), 108mg chol., 1065mg sod., 36g carb. (2g sug­ars, 7g fiber), 29g pro.

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