Chicken Enchilada Wraps

Ingredients

• 1 tablespoon  butter
• 2 skinless, boneless chicken breast halves, finely chopped
• 1 teaspoon  chili powder
• 1/2 teaspoon  ground cumin
• 1 clove  garlic, minced
•  Dash  cayenne pepper
• 13  ounce package  cream cheese, softened
• 1/2 cup  shredded sharp cheddar cheese (2 ounces)
• 1/4 cup  sour cream
• 110  ounce can  diced tomatoes and green chiles, drained
• 1/4 cup  thinly sliced green onions (2)
• 2 tablespoons  snipped fresh cilantro
• 68  inches  flour tortillas
• 12 leaves  Boston, bibb, or green leaf lettuce
•  Cucumber slices, avocado slices, or tomato slices (optional)

directions

1.In a large skillet heat butter over medium heat until melted. Add chicken; cook and stir until chicken is no longer pink. Stir in chili powder, cumin, garlic, and cayenne pepper; cook and stir for 1 minute more. Cool slightly.

2.In a medium mixing bowl beat cream cheese, cheddar cheese, and sour cream with an electric mixer on low to medium speed until creamy. Fold in chicken mixture, tomatoes and chiles, green onions, and cilantro. If desired, cover and chill for up to 24 hours.

3.Spread chicken mixture evenly over tortillas. Top with lettuce and, if desired, cucumber slices. Roll up tortillas.