Grilled Chicken Salad on Crispy Tortillas

• 4 flour tortillas (10 inch), warmed
• 1/2 cup KRAFT Italian Dressing, divided
• 1 DOLE Red Bell Pepper, cut into thin strips
• 2 tomatoes, chopped
• 1 cup chopped DOLE Fresh Pineapple
• 1 pkg. (6 oz.)
• 1 pkg. (8 to 12 oz.) DOLE Special Blends Salad, any variety

1. Brush tortillas with 1 tablespoon dressing; place on baking sheets.
2. Bake at 375F for 6 to 8 minutes or until crisp.
3. Heat 3 tablespoons dressing in large skillet.
4. Add pepper; cook and stir 3 minutes or until tender-crisp.
5. Add tomatoes, pineapple and chicken; cook and stir 3 minutes or until heated through.
6. Toss salad blend with remaining 1/4 cup dressing in large bowl.
7. Place tortilla on each plate.
8. Divide salad mixture evenly among tortillas; top with chicken mixture.

flour tortillas, italian dressing, red bell pepper, tomatoes, pineapple, salad

Taken from www.kraftrecipes.com/recipes/grilled-chicken-salad-on-crispy-tortillas-57889.aspx (may not work)