Wrap up chicken salad from the deli in a tortilla for a meal when it's too hot to cook.
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1 pint (2 cups ) deli chicken or seafood salad
4 (10-inch) flour tortillas, warmed
8 slices tomato, each cut in half
8 (3/4-ounce) slices Land O Lakes® Deli American, cut into strips
8 leaves leaf lettuce
Spread 1/2 cup chicken salad over each tortilla. Layer with 1/4 tomato, 1/4 cheese and 2 lettuce leaves.
Fold two opposite edges of tortillas toward center over filling. Roll up open end toward opposite edge.