Wraps make a quick lunch for Marilou Robinson and her family. They favor turkey in their wraps, but almost any cooked or leftover meat can be used. If chili-flavor tortillas are not available, mix 1/2 teaspoon chili powder into the cheese mixture. For best results, use very fresh tortillas so they don't crack, and let them warm to room temperature before rolling.
1 package (8 oz.) nonfat cream cheese
3 to 4 tablespoons tomato-based chili sauce
4 chili-flavor or plain flour tortillas (about 10 in.), at room temperature
2 cups finely slivered romaine lettuce
3 to 4 cups skinned, shredded cooked turkey or chicken
1/2 cup thinly sliced green onions
1/4 cup chopped fresh cilantro
1 can (2 1/4 oz.) sliced ripe olives, drained
How to Make It
Smoothly mix cream cheese with chili sauce to taste.
Spread 1/4 of the cheese mixture evenly onto 1 side of each tortilla.
Down the center of each tortilla, spoon 1/4 of the lettuce, turkey, onions, cilantro, and olives.
Roll tortilla snugly to enclose filling, then cut each roll in half. If desired, stand rolls upright on flat end.