Sunchoke-Chicken Salad Wraps

• 1/4 cup chopped pecans, toasted
• 5 ounces Jerusalem artichokes (sunchokes), peeled and chopped (about 1 cup)
• 1/2 cup (4 ounces) block-style fat-free cream cheese, softened
• 1 tablespoon fresh lemon juice
• 3 tablespoons light mayonnaise
• 1/4 teaspoon salt
• 1/8 teaspoon ground red pepper
• 2 cups shredded skinless, boneless rotisserie chicken breast
• 6 (8-inch) fat-free flour tortillas
• 12 (1/8-inch-thick) slices tomato
• 3 cups shredded leaf lettuce

1. Combine pecans and artichokes in a food processor; pulse 5 times or until finely chopped.
2. Combine cream cheese and next 4 ingredients (through pepper) in a large bowl; stir until smooth. Stir in artichoke mixture and shredded chicken. Spread 1/3 cup artichoke mixture over each tortilla; top with 2 tomato slices and 1/2 cup lettuce. Roll up.

pecans, artichokes, cream cheese, lemon juice, light mayonnaise, salt, ground red pepper, skinless, flour tortillas, tomato, shredded leaf lettuce

Taken from www.myrecipes.com/recipe/sunchoke-chicken-salad-wraps (may not work)