Recipe - Tex-Mex Chicken Roll

One half cup Light mayonnaise
1/3 cup Chopped cilantro
2 cup Shredded cooked chicken
One half cup Tomato salsa
4 Burritosize flour tortillas
2 cup Romaine lettuce; shredded
2 cup Diced red bell pepper
One half cup Chopped red onion

Mix mayonnaise and cilantro ina small bowl. Mix chicken with salsa in
another small bowl. Spread 1 side of each tortilla with 2 tbsp mayonnaise
mixture. Top each to within 1 inch from edge with One half cup lettuce, then 1/2
cup chicken mixture, One half cup minced pepper and 2 tbsp chopped onion.

Starting at edge nearest you, tightly roll up tortilla. Wrap tightly in
plastic wrap. Refrigerate up to 2 days. Cut each rolled tortilla in 23
pieces to serve.

Recipe by: Woman's Day 8/5/97 Posted to MCRecipe Digest V1 #688 by The
Taillons taillon@access.mountain.net on Jul 24, 1997