Mexican Chicken Wraps

• 2 teaspoons olive oil
• 4 small skinless, boneless chicken breasts, about 3-4 ounces each
• salt to taste
• freshly ground black pepper
• 1/2 cup fat-free, whipped cream cheese
• 2 tablespoons minced scallions
• 1 tablespoon diced chili peppers
• 1 tablespoon freshly chopped cilantro
• 1/2 large avocado, sliced into 4 strips
• 4 large flour tortillas
• 4 large slices of tomato, sliced thin

1. 1 For the chicken:
2. 2 Preheat the grill to medium-high.
3. 3 Brush the chicken breasts with olive oil and then season with salt and pepper. Cook them on the grill, about 4-5 minutes per side, depending on the thickness of the breast. Transfer the chicken to a cutting board to let cool and then cut into small pieces.
4. 4 For the wraps:
5. 5 In a small mixing bowl, combine the cream cheese, scallions, chili peppers, and cilantro. Add salt and papper to taste.
6. 6 Lay out the tortillas on a work surface in front of you. Divide the cream cheese mixture among the tortillas, spreading it out in the middle of each tortilla. Divide the chicken among the tortillas, top with one slice of avocado and one slice of tomato. Tightly roll the tortilla in a cylinder ending with the seam side down.
7. 7 Slice the wraps on the diagonal and serve.

olive oil, skinless, salt, freshly ground black pepper, cream cheese, scallions, chili peppers, cilantro, avocado, flour tortillas, tomato

Taken from www.epicurious.com/recipes/member/views/mexican-chicken-wraps-1208012 (may not work)