The Perfect Mexican Grilled Chicken Wrap

1 lb. (450 g) boneless skinless chicken breasts, grilled, chopped

1-1/2 cups coleslaw blend

1/2 cup grape tomatoes, quartered

1/2 cup Tex Mex Shredded Cheese

1/4 cup Ranch Dressing

1 Tbsp. lime juice

1 tsp. chili powder

4 large whole wheat tortillas

1/2 cup salsa

1/4 cup light sour cream

HEAT barbecue to medium heat.

COMBINE first 4 ingredients in large bowl. Mix dressing, lime juice and chili powder. Add to chicken mixture; toss to coat.

SPOON into centers of tortillas. Fold in opposite sides of each tortilla, then roll up burrito-style.

GRILL, seam-sides down, 8 to 9 min. or until golden brown, turning occasionally. Serve topped with salsa and sour cream.

Special Extra

Season filling with hot sauce before using as directed.

Substitute

Prepare using grilled beef steaks or pork.

Note

Wraps can be secured with toothpicks before grilling, if desired. Discard toothpicks before serving.

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