1/2 cup (4 ounces) block-style fat-free cream cheese, softened
1 tablespoon fresh lemon juice
3 tablespoons light mayonnaise
1/4 teaspoon salt
1/8 teaspoon ground red pepper
2 cups shredded skinless, boneless rotisserie chicken breast
6 (8-inch) fat-free flour tortillas
12 (1/8-inch-thick) slices tomato
3 cups shredded leaf lettuce
How to Make It
Combine pecans and artichokes in a food processor; pulse 5 times or until finely chopped.
Combine cream cheese and next 4 ingredients (through pepper) in a large bowl; stir until smooth. Stir in artichoke mixture and shredded chicken. Spread 1/3 cup artichoke mixture over each tortilla; top with 2 tomato slices and 1/2 cup lettuce. Roll up.