Crunchy Chicken and Vegetable Wrap

• 3 gal. fresh spinach leaves, stemmed
• 1-1/2 qt. fresh asparagus, blanched, chopped
• 1-1/2 qt. canned mandarin oranges, drained
• 3 cups goat cheese, crumbled
• 1-1/2 cups cashews, chopped
• 1-1/2 qt. KRAFT Light Italian Reduced Fat Dressing
• 50 each flour tortillas (8 inch)
• 3 qt. boneless skinless chicken breasts, grilled, cut into strips

1. Toss spinach with asparagus, oranges, cheese and cashews in large bowl (or in medium bowl for trial recipe).
2. Add dressing; toss to coat.
3. Spoon 1-1/4 cups of the spinach mixture onto each tortilla; top with 1/4 cup (3 oz.)
4. of the chicken.
5. Roll up.
6. Serve immediately.
7. Or, wrap individually in plastic wrap and refrigerate until ready to serve.

fresh spinach leaves, fresh asparagus, mandarin oranges, goat cheese, cashews, flour tortillas, boneless skinless chicken breasts

Taken from www.kraftrecipes.com/recipes/-3142.aspx (may not work)