Salsa Chicken Wrap with Pineapple Pico de Gallo

Ingredients

• 0.5 cup philadelphia cream cheese spread ()
• 4 10-inch flour tortillas ()
• 2 Tbsp cilantro leaves fresh chopped
• 0.3 cup 1/4 cup kraft zesty italian dressing italian kraft
• 4 leaf lettuce leaves 
• 1 Tbsp juice of lime 
• 1 Tbsp jalapeão peppers finely chopped
• 2 cups pineapple fresh finely chopped
• 0.3 cup onions red finely chopped
• 2 Tbsp taco bellâ® & chunky salsa thick
• 2 cups meat from a rotisserie chicken shredded cooked
• 1 large tomatoes halved cut into 8 thin slices,

Equipment

• toothpicks

Directions

1. Combine first 5 ingredients.
2. Toss chicken with dressing.
3. Mix cream cheese spread and salsa until 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.
4. Serve with remaining pineapple mixture.