Chicken Salad Roll-Ups Appetizer (Betty Crocker) - cooking recipe

Ingredients

2 cups chopped cooked chicken
3 medium green onions, chopped finely (3 tablespoons)
1/4 cup chopped walnuts (finely chopped)
1/2 cup creamy poppy seed dressing (best quality)
1/2 cup cream cheese spread (from 8oz container)
2 flour tortillas (9 or 10 inch size)
6 leaves bibb lettuce
1/2 cup strawberry (finely chopped)

Preparation

Mix chicken, walnuts, and onions in a food processor bowl. Cover and process by using quick on and off motions until finely chopped.
Add 1/3 cup of the poppy seed dressing; process only until mixed. Mix remaining dressing and the cream cheese spread in a small bowl with a spoon until smooth.
Spread cream cheese mixture evenly over the entire surface of the tortillas.
Remove white rib from lettuce leaves.
Press lettuce into the cream cheese, tearing to fit and leaving 2 inches of tortillas uncovered.
Spread chicken mixture over lettuce.
Sprinkle strawberries over chicken mixture.
Firmly roll up tortillas beginning at the bottom.
Wrap each roll in plastic wrap.
Refrigerate at least an hour.
Trim the ends of each roll.
Cut rolls into 1/2 inch to 3/4 inch slices.