Tex-Mex Chicken Roll

• 1/2 cup mayonnaise
• 13 cup cilantro chopped
• 2 cups chicken cooked
• 1/2 cup salsa
• 4 each flour tortillas
• 2 cups romaine lettuce shredded
• 2 cups sweet red bell peppers diced
• 1/2 cup red onion chopped

1. Mix mayonnaise and cilantro in a small bowl.
2. Mix chicken with salsa in another small bowl.
3. Spread 1 side of each tortilla with 2 tbsp mayonnaise mixture.
4. Top each to within 1 inch from edge with 1/2 cup lettuce, then 1/2 cup chicken mixture, 1/2 cup diced pepper and 2 tbsp chopped onion.
5. Starting at edge nearest you, tightly roll up tortilla.
6. Wrap tightly in plastic wrap.
7. Refrigerate up to 2 days.
8. Cut each rolled tortilla in 2 to 3 pieces to serve.

mayonnaise, cilantro, chicken cooked, salsa, flour tortillas, romaine lettuce, sweet red bell peppers, red onion

Taken from recipeland.com/recipe/v/tex-mex-chicken-roll-41810 (may not work)