8 ounces spreadable cream cheese with vegetables
4 8-inch flour tortillas
2 cups shredded romaine lettuce
2 small tomatoes, thinly sliced
8 slices provolone cheese
1 small red onion, thinly sliced
2 cups diced cooked chicken
Place the tortillas on a flat surface and evenly spread each one with 2 ounces of the cream cheese. Layer each tortilla with: romaine, tomatoes, provolone, onion, and cooked chicken. Roll the tortillas up tightly, cut in half, and serve.
4 servings
