Cheesy Chicken Fajita Wraps

• 1 lb. bonelss skinless chicken breast halves cut into bite-sized pieces
• 1 medium yellow squash, cut into 1/4-inch-thick slices (about 2 cups)
• 1 medium green pepper, cut into 1/4-inch-thick strips (about 1 cup)
• 1 medium red onion, sliced
• 1/2 cup sugar free barbecue sauce or hoisin souce.
• 1/2 tsp. each ground red pepper (cayenne) and ground cumin
• 12 medium lettuce leaves
• 1 cup KRAFT 2% Milk Finely Shredded Reduced Fat Sharp Cheddar Cheese

1. Spray a large skillet with EVOO spray. Add chicken; cook and stir six minutes or until no longer pink.
2. Add all remaining ingredients except lettuce and cheese; cook and stir six to eight minutes or until chicken is cooked through and vegetables are crisp-tender.
3. Spoon meat mixture evenly onto lettuce leaves, topping each lettuce leaf with about 1/2 of the chicken mixture. Sprinkle evenly with cheese; roll up.

chicken, yellow squash, green pepper, red onion, sugar, ground red pepper, milk

Taken from www.epicurious.com/recipes/member/views/cheesy-chicken-fajita-wraps-50006743 (may not work)