Tuesday, July 10, 2012

Pesto-Chicken Club Wrap

INGREDIENTS: 3 cups shredded cooked chicken breasts 1 (10 ounce) tub PHILADELPHIA Creamy Pesto Cooking Creme 1 tablespoon fresh lemon juice 6 (8 inch) flour tortillas 12 slices OSCAR MAYER Fully Cooked Bacon 2 plum tomatoes, each cut into 6 slices 6 lettuce leaves
DIRECTIONS: 1. Combine chicken, cooking creme and lemon juice. 2. Spoon down centers of tortillas. 3. Top with remaining ingredients; roll up.

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