Title: Tex-Mex Chicken Roll
Categories: Not Blank
Yield: 4 Servings

1/2	c	Light mayonnaise
1/3	c	Chopped cilantro
2	c	Shredded cooked chicken
1/2	c	Tomato salsa
4		Burrito-size flour tortillas
2	c	Romaine lettuce; shredded
2	c	Diced red bell pepper
1/2	c	Chopped red onion

Mix mayonnaise and cilantro ina small bowl. Mix chicken with salsa in another small bowl. Spread 1 side of each tortilla with 2 tbsp mayonnaise mixture. Top each to within 1 inch from edge with 1/2 cup lettuce, then 1/2 cup chicken mixture, 1/2 cup diced pepper and 2 tbsp chopped onion.

Starting at edge nearest you, tightly roll up tortilla. Wrap tightly in plastic wrap. Refrigerate up to 2 days. Cut each rolled tortilla in 2-3 pieces to serve.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Woman's Day - 8/5/97

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