Salsa Chicken Wraps

Crisp on the outside, fresh on the inside, this scrumptious sandwich can be seared or grilled.

Salsa chicken wraps
4 tablespoons salsa
4 tablespoons sour cream or plain yogurt
4 tomato basil or whole wheat tortillas (10-inch)
2 boneless chicken breasts, grilled and cut in strips or 2 cups sautéed chicken souvlaki strips
12 slices cucumber
8 slices tomato
1/2 sweet pepper, cut into strips
6 slices cheese, your choice
2 tablespoons butter, divided


Spread 1 tablespoon of salsa and 1 tablespoon sour cream on each tortilla. Layer chicken, cucumber, tomato, and pepper down each centre, about 3" wide; top with 1 1/2 slices cheese. Fold each side of tortilla over filling to make a square packet, overlapping edges in centre, so that filling is enclosed. In large skillet, melt 1 tablespoon butter. Place 2 wraps folded side down in skillet. Cook over medium heat for 3–4 minutes on each side until lightly browned. Repeat with remaining wraps and butter. Wraps can also be grilled on BBQ. Lightly oil each side of wrap and grill for 3–4 minutes on each side until browned.