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Tropical Chicken Wraps

chicken breasts, baked or grilled - cooled, and cut into strips
pkg. of 8 soft, whole wheat tortillas or wraps

8 oz. pkg. of lite cream cheese, softened
2 Tblsp. apricot or pineapple preserves
2 green onions, thinly sliced
1 tsp. soy sauce

fresh spinach leaves
shredded carrots
cucumber, seeded, cut in long spears
1 large red pepper, cut into strips
shredded cheese, Colby, Monterey Jack or Cheddar

Combine: cream cheese, preserves, onions and soy sauce, stir until smooth.
Spread each tortilla with 2 Tblsp. of cream cheese mix.
Cover cream cheese layer with fresh spinach leaves.
Arrange chicken strips, or a slice of deli turkey, on top of spinach.
Sprinkle with shredded cheese blend.
Top with red pepper, cucumber and shredded carrots according to preference.
Roll up tightly and serve with fruit or a cup of soup!

Terri’s notes:
~ Perfect to ‘make-ahead’ the night before for lunches or to have on the ready for after school snacks, nothing gets soggy!
~ These ingredients would make a great filling combo for pita pockets too.
~ Colorful, flavored wraps in Spinach Herb or Tomato Basil are fun too.


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