Salsa Chicken Wrap with Pineapple Pico de Gallo

Name: Salsa Chicken Wrap with Pineapple Pico de Gallo
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salsa Spread; PHILADELPHIA Original Cream Cheese, softened; 3/4 cup salsa; Pineapple Pico de Gallo; 1 gal. fresh pineapple, small dice; 1-1/2 cups red onions, small dice; 12 each medium-large jalapeno peppers, small dice; 1 cup cilantro, chopped; 6 Tbsp. lime juice Safeway 3 ct For $1.00 thru 02/09; Chicken Wrap; 3 cups KRAFT Zesty Italian Dressing; 1 Tbsp. chili powder; 30 each boneless skinless chicken breasts; 30 each flour tortillas (10 inch); 30 each leaf lettuce; 12 each tomatoes, each cut into 5 thin slices Safeway 1 lb For $1.29 thru 02/09; 6 each avocados, each cut into 15 thin slices

Servings: persons

Salsa Spread
PHILADELPHIA Original Cream Cheese, softened
3/4 cup salsa
Pineapple Pico de Gallo
1 gal. fresh pineapple, small dice
1-1/2 cups red onions, small dice
12 each medium-large jalapeno peppers, small dice
1 cup cilantro, chopped
6 Tbsp. lime juice Safeway 3 ct For $1.00 thru 02/09
Chicken Wrap
3 cups KRAFT Zesty Italian Dressing
1 Tbsp. chili powder
30 each boneless skinless chicken breasts
30 each flour tortillas (10 inch)
30 each leaf lettuce
12 each tomatoes, each cut into 5 thin slices Safeway 1 lb For $1.29 thru 02/09
6 each avocados, each cut into 15 thin slices

1
Salsa Spread: Beat cream cheese in bowl of mixer 1 min.
2
or until creamy.
3
Add salsa; beat until well blended.
4
Refrigerate until ready to use.
5
Pineapple Pico de Gallo: Mix all ingredients.
6
Refrigerate until ready to use.
7
Chicken Wrap: Mix dressing and chilli powder; pour over chicken.
8
Turn each breast over to coat both sides.
9
Refrigerate 30 min.
10
or overnight to marinate.
11
Remove chicken from marinade; discard marinade.
12
Grill chicken 4 to 5 min.
13
on each side or until done (165 degrees F).
14
Let stand 5 to 10 min.
15
For each serving: Spread 3 Tbsp.
16
Salsa Spread onto 1 tortilla.
17
Top with lettuce, 2 tomato slices, 3 avocado slices, 1 sliced chicken breast and 1/3 cup Pineapple Pico de Gallo.
18
Roll up; cut in half.
19
Secure with picks.
20
Serve with 2-1/2 Tbsp.
21
of the remaining Pineapple Pico de Gallo in a ramekin.

4270

kcal

Calories

Fat

633

Carbs

323

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Salsa Spread, PHILADELPHIA Original Cream Cheese, softened, 3/4 cup salsa, Pineapple Pico de Gallo, and more.

Yes, Salsa Chicken Wrap with Pineapple Pico de Gallo falls under the Meat & Poultry category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!