Salsa Chicken Wraps - cooking recipe

Ingredients

4 ounces cream cheese, softened (reduced fat)
4 tablespoons salsa (homemade or prepared)
4 flour tortillas (10-inch)
8 ounces baked chicken breasts
4 slices colby-monterey jack cheese (reduced fat)
3 tablespoons black olives, sliced
4 green onions, sliced
salt and pepper
shredded iceberg lettuce
nonstick cooking spray or 1 tablespoon olive oil

Preparation

Preheat oven to 325 - 350F (ovens vary).
Line 8x8 pan with foil and treat with nonstick cooking spray or olive oil. Place chicken in pan.
Bake chicken breast for 30 minutes.
Remove chicken from oven to cool.
Cut chicken into 1/4 inch strips.
Set aside.
Mix softened cream cheese and salsa.
Spread flour tortillas with cream cheese mixture.
Cut cheese slices in half and place the halves length wise on flour tortilla's in the middle.
Layer 2 ounces of chicken strips on top of cheese.
Top the chicken with shredded lettuce, sliced black olives and sliced green onions.
Salt and pepper to taste.
Fold ends over and wrap tightly.
Secure with toothpicks.