Spicy Chicken Wrap

• 1-3/4 gal. Grilled boneless skinless chicken breasts, chopped
• 1-7/8 gal. cooked long-grain white rice
• 1-3/4 qt. GREY POUPON Bistro Sauce
• 1 qt. sun-dried tomatoes in oil, chopped
• 1 qt. green onions, chopped
• 3-3/4 gal. romaine lettuce, shredded
• 60 each flour tortillas (10 inch)

1. Mix chicken, rice, bistro sauce, tomatoes and onions; cover.
2. Refrigerate at least 1 hour to allow flavors to blend.
3. For each serving: Place 1 cup of the lettuce on bottom half of tortilla; top with 3/4 cup of the chicken mixture.
4. Fold sides of tortilla in from center; roll up tightly from bottom.
5. Cut diagonally in half to serve.

chicken breasts, white rice, poupon, tomatoes, green onions, romaine lettuce, flour tortillas

Taken from www.kraftrecipes.com/recipes/-2108.aspx (may not work)