Veggie Chicken Wraps

1 (8-ounce) carton spreadable garden vegetable cream cheese
4 (8-inch) flour tortillas
2 cups shredded romaine
2 small tomatoes, thinly sliced
8 slices provolone cheese
1 small red onion, thinly sliced
2 cups diced cooked chicken

Spread cream cheese evenly over each tortilla. Layer with romaine, tomatoes, cheese, onion and chicken. Roll up tightly. Cut Veggie Chicken Wraps in half to serve.


Oil Town Festival

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Veggie Chicken Wraps Recipe from:

Eat and Explore Arkansas Cookbook and Travel Advisor

Eat & Explore Arkansas

Also try : Layered Coconut Sour Cream Cake

Free recipes ©: Great American Cookbooks

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