Chiken wraps

Servings: Makes 6 servings.
Total: 20 mins

1/2 of a 28-ounce package frozen cooked, breaded chicken strips (about 24 strips)

1/2 of an 8-ounce tub light cream cheese

1 green onion, thinly sliced

1 tablespoon snipped fresh cilantro

6 7- to 8-inch flour tortillas

1 red sweet pepper, seeded and cut into bite-size strips

1/2 cup shredded reduced-fat or regular Monterey Jack cheese (2 ounces)

Bottled salsa (optional)

1. Bake chicken strips according to package directions. 2. Meanwhile, in a small bowl, stir together the cream cheese, green onion, and cilantro. Spread over tortillas. Top with pepper strips and cheese. Top with hot chicken strips. Roll up tortillas around filling. Cut in half to serve. Secure tortillas shut with toothpicks. Serve with salsa, if desired. Makes 6 servings.