Salsa Chicken Wrap With Pineapple Pico Di Gallo

By cmschnettler

Ingredients

• 2 c finely chopped fresh pineapple
• 1/4 c finely chopped red onions
• 2 Tbsp. chopped cilantro
• 1 Tbsp. finely chopped jalapeño or serrano peppers
• 1 Tbsp. lime juice
• 2 c shredded cooked chicken
• 1/4 c KRAFT Zesty Italian Dressing
• 1/2 c (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
• 2 Tbsp. TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
• 4 flour tortillas (10 inch)
• 4 leaf lettuce leaves
• 1 large tomato, cut into 8 thin slices, halved

Preparation

Step 1

COMBINE first 5 ingredients.

TOSS chicken with dressing. Mix cream cheese spread and salsa until well blended; spread onto tortillas. Top with lettuce, tomatoes, chicken mixture and half the pineapple mixture; roll up, tucking in both sides of each tortilla as it is rolled. Secure with toothpicks; cut in half.

SERVE with remaining pineapple mixture.