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Prep 35min
Total1hr35min
Servings24
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Ingredients
2
cups chopped cooked chicken
3
medium green onions, chopped (3 tablespoons)
1/4
cup chopped walnuts
1/2
cup creamy poppy seed dressing
1/2
cup cream cheese spread (from 8-ounce container)
2
flour tortillas (10 inches in diameter)
6
leaves Bibb lettuce
1/2
cup finely chopped strawberries
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Steps
1
Mix chicken, onions and walnuts in food processor bowl. Cover and process by using quick on-and-off motions until finely chopped. Add 1/3 cup of the poppy seed dressing; process only until mixed. Mix remaining dressing and the cream cheese spread in small bowl with spoon until smooth.
2
Spread cream cheese mixture evenly over entire surface of tortillas. Remove white rib from lettuce leaves. Press lettuce into cream cheese, tearing to fit and leaving top 2 inches of tortillas uncovered. Spread chicken mixture over lettuce. Sprinkle strawberries over chicken.
3
Firmly roll up tortillas, beginning at bottom. Wrap each roll in plastic wrap. Refrigerate at least 1 hour. Trim ends of each roll. Cut rolls into 1/2- to 3/4-inch slices.
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If you can't find creamy poppy seed dressing, you can use regular or low-fat mayonnaise or salad dressing instead.
A sharp serrated knife works great for slicing these creamy roll-ups.
Poke toothpicks through strawberry slices and use to garnish each appetizer.
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