Chicken & Veggie Wraps

Roasted zucchini, red peppers and sliced chicken are rolled with a lemony herbed cream cheese for a wrap that really satisfies!

1 zucchini, about 10 oz., halved crosswise and cut lengthwise into 1/4"-thick slices 1 tsp. olive oil 1/8 tsp. + 1/4 tsp. salt 1 Tbs. milk 1 pkg. (8 oz.) cream cheese, at room temperature 1/2 cup fresh basil leaves, chopped 1 tsp. grated lemon zest 2 tsp. lemon juice 4 (10 1/2") spinach tortilla wraps 2 cups sliced cooked chicken 1 cup drained roasted red peppers from a jar, cut into 1/2"-wide strips Toothpicks, optional

Preheat oven to 400°F. Coat large rimmed baking sheet with cooking spray. In bowl, gently toss zucchini with olive oil and 1/8 tsp. salt. Arrange in single layer over baking sheet. Bake 15 minutes, turning halfway through, until zucchini is tender and starting to brown. Remove from oven; set aside.

Meanwhile, in another bowl, stir milk into cream cheese until smooth, then stir in basil, lemon zest, lemon juice and remaining 1/4 tsp. salt. Spread 3 Tbs. cream cheese mixture over one side of each tortilla. Dividing evenly, layer chicken, zucchini and red peppers over each tortilla. Fold one edge of each tortilla up over edge of filling; fold in sides and roll up. Diagonally cut each in half; if desired, secure with toothpicks.