Veggie Wraps With Chicken
1/2 cup mayonnaise or salad dressing
3 to 4 Tbsp. purchased dried tomato pesto
8 to 12, 6-inch corn or 7- to 8-inch flour tortillas
2 6-oz. pkgs. refrigerated grilled chicken breast strips
2 small yellow summer squash or zucchini (8 oz. total), cut in "sticks"
1 medium sweet pepper, cut into strips
Cilantro Sprigs (optional)
Stir together mayonnaise and pesto; divide into small bowls. Place tortillas on a microwave safe plate, cover with paper toweling. Micro-cook for 30 to 45 seconds or until tortillas are warm.
2. Divide chicken, vegetable strips, and warm tortillas among four shallow bowls and top with cilantro; add pesto mixture.