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Main dishes

Asian Chicken Wraps

Asian Chicken Wraps recipe
photo by:kraft
Neufchatel cheese and cabbage slaw make these Asian-style chicken wraps a creamy, crunchy taste sensation. Bonus: they're ready in less than 30 minutes.
25 min
25 min
4 servings
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What You Need

lb.  boneless skinless chicken breasts, cut into 1/2-inch pieces
small  red pepper, chopped
oz.  (1/4 of 8-oz. pkg.) PHILADELPHIA Neufchatel Cheese, cubed
cups  coleslaw blend (cabbage slaw mix)
cup  KRAFT Lite Asian Toasted Sesame Dressing
cup  PLANTERS Lightly Salted COCKTAIL Peanuts
 flour tortillas (12 inch), warmed

Make It

COOK and stir chicken and peppers in large nonstick skillet sprayed with cooking spray on medium-high heat 6 to 8 min. or until chicken is done. Add Neufchatel; cook 2 min. or until melted, stirring frequently.

TOSS coleslaw blend with dressing in large bowl. Add chicken mixture and nuts; mix lightly.

SPOON chicken mixture down centers of tortillas; roll up. Cut in half.

Kraft Kitchens Tips

Substitute shredded cabbage for the coleslaw blend. For convenience, look for already shredded cabbage in the produce section of your supermarket.
How to Safely Handle Raw Chicken
Always wash hands, preparation surfaces and utensils in hot, soapy water before and after contact with raw chicken. Dry hands and surfaces with a clean towel or paper towels. Take special care in washing worn cutting boards as there may be hard-to-clean grooves or cracks that can collect bacteria.
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