1 1/2 (6-ounce) packages grilled chicken breast strips, diced
2/3 cup thinly sliced red bell pepper (about 1/2 medium)
1/2 cup thinly sliced celery (about 1 stalk)
1/2 cup vertically sliced red onion
1/2 cup frozen petite green peas
1/2 cup light ranch dressing
1/3 cup (1.3 ounces) crumbled blue cheese
4 cups chopped romaine lettuce
6 (8-inch) 98%-fat-free flour tortillas
How to Make It
Stir together first 7 ingredients in a medium bowl.
Spoon about 2/3 cup each of lettuce and chicken mixture onto center of each tortilla; fold edges of tortilla over filling. Roll up tortillas, and secure with wooden picks; wrap in wax paper. Chill. Cut diagonally in half; carefully remove wooden picks.