Salsa Chicken Wrap with Pineapple Pico de Gallo

• Salsa Spread
• PHILADELPHIA Original Cream Cheese, softened
• 3/4 cup salsa
• Pineapple Pico de Gallo
• 1 gal. fresh pineapple, small dice
• 1-1/2 cups red onions, small dice
• 12 each medium-large jalapeno peppers, small dice
• 1 cup cilantro, chopped
• 6 Tbsp. lime juice Safeway 3 ct For $1.00 thru 02/09
• Chicken Wrap
• 3 cups KRAFT Zesty Italian Dressing
• 1 Tbsp. chili powder
• 30 each boneless skinless chicken breasts
• 30 each flour tortillas (10 inch)
• 30 each leaf lettuce
• 12 each tomatoes, each cut into 5 thin slices Safeway 1 lb For $1.29 thru 02/09
• 6 each avocados, each cut into 15 thin slices

1. Salsa Spread: Beat cream cheese in bowl of mixer 1 min.
2. or until creamy.
3. Add salsa; beat until well blended.
4. Refrigerate until ready to use.
5. Pineapple Pico de Gallo: Mix all ingredients.
6. Refrigerate until ready to use.
7. Chicken Wrap: Mix dressing and chilli powder; pour over chicken.
8. Turn each breast over to coat both sides.
9. Refrigerate 30 min.
10. or overnight to marinate.
11. Remove chicken from marinade; discard marinade.
12. Grill chicken 4 to 5 min.
13. on each side or until done (165 degrees F).
14. Let stand 5 to 10 min.
15. For each serving: Spread 3 Tbsp.
16. Salsa Spread onto 1 tortilla.
17. Top with lettuce, 2 tomato slices, 3 avocado slices, 1 sliced chicken breast and 1/3 cup Pineapple Pico de Gallo.
18. Roll up; cut in half.
19. Secure with picks.
20. Serve with 2-1/2 Tbsp.
21. of the remaining Pineapple Pico de Gallo in a ramekin.

salsa, philadelphia original cream cheese, salsa, pineapple, fresh pineapple, red onions, peppers, cilantro, lime juice, chicken, italian dressing, chili powder, chicken breasts, flour tortillas, leaf lettuce, tomatoes, avocados

Taken from www.kraftrecipes.com/recipes/salsa-chicken-wrap-pineapple-pico-de-gallo-114495.aspx (may not work)