Heat skillet sprayed with cooking spray on medium heat. Add chicken; cook 5 to 7 min. on each side or until done (165°F). Remove from heat. (Optional: cook on outdoor grill) Top with salsa and cheese; cover. Let stand 2 min. Meanwhile, spread bottom halves of buns with dressing. Fill buns with lettuce and chicken.
Spread tortillas evenly with softened cream cheese. Layer remaining ingredients (freshly made salsa could be used in place of tomato, onion, and cilantro) on cream cheese layer in order given. Fold tortilla to parially enclose ingredients, tuck in ends and complete wrapping, pressing as you roll to keep compact. Wrap tightly in plastic wrap and chill for 3 to 4 hours. Makes 6.
Heat the oil in a large saute pan over a medium heat. Add the onions and cook until they are soft and translucent, about 5 minutes. Add the garlic and cook for 1 minute more. Add tomato sauce, tomato paste, water, vinegar, molasses, pepper and liquid smoke and bring to a boil. Reduce heat to medium-low and simmer for 15 minutes. Add chopped chicken, return to a simmer, and cook an additional 10 minutes.
Split rolls. Place a leaf of lettuce on each roll, then pile on 3/4 cup of the chicken mixture onto the roll.
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