NOTES:
• This is an easy dinner, especially if you chop up the veggies (except fresh tomatoes) the night/morning before. I bought a rotisserie chicken to use but feel free to boil or bake your own chicken in you prefer. You could also use lunch meat or skip the meat altogether.
• There are so many variations to this recipe! If you prefer, use hummus instead of the chive and onion cream cheese and leave out the meat. Use Ranch instead of Cesar dressing. Use your favorite veggies and the amounts you want.
INGREDIENTS
• 1 container chive & onion cream cheese OR hummus, at room temp
• Rotisserie chicken, chopped or shredded (leave out for vegetarian wrap)
• 1 bell peppers (any color/s), sliced very thin
• 1 cucumber, peeled and diced or sliced into thin strips
• 1 c. or so of shoestring carrots (I bought them pre-cut) or 1-2 large carrots, shredded
• Large lettuce leaves (romaine, green, or red leaf lettuce)
•1 large fresh tomato, diced
• 1 c. or so shredded cheese of choice
• ½ small red onion, diced
• Large tortillas of choice (I used spinach and herb flavored)
• Caesar dressing (Annie’s brand is my favorite)
• Salt & Pepper
DIRECTIONS
1. Assemble your veggetables (the night/morning before if possible - all except the tomato).
2. Spread the cream cheese or hummus over one side of the tortilla, leaving an inch border.
3. Lay one or two large lettuce leaves over the cream cheese.
4. Lay chicken, veggies, and cheese over lettuce leaves. Drizzle with Cesar salad dressing and sprinkle with a little salt and pepper to taste. Turn your tortilla so that the lettuce and veggie strips are sideways to you. Tuck in both the left and right side of the tortilla and while holding the sides in, start with the end closest to you and roll up the wrap tightly. Cut in half and serve with extra dressing, mayo, or mustard. Let kids dip their wrap into their dip of choice.
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