In food processor bowl, place chicken, onions and walnuts. cover; process, using quick on-and-off motions, until finely chopped. Add 1/3 cup of the poppy seed dressing; process only until mixed. In small bowl, mix remaining dressing and the cream cheese with spoon until smooth.
Spread cream cheese mixture evenly over entire surface of tortillas. Remove white rib from lettuce leaves. Press lettuce into cream cheese, tearing to fit and leaving top 2 inches of tortillas uncovered. Spread chicken mixture over lettuce. Sprinkle strawberries over chicken.
Firmly roll up tortillas, beginning at bottom. Wrap each roll in plastic wrap. Refrigerate at least 1 hour. Trim ends of each roll. Cut rolls into 1/2- to 3/4-inch slices.
Ingredients
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2 cups chopped cooked chicken
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3 green onions, chopped (3 tablespoon) (medium)
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1/4 cup chopped walnuts
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1/2 cup creamy poppy seed dressing
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1/2 cup cream cheese spread
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2 flour tortillas (10 inch )
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6 leaves Bibb lettuce
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1/2 cup finely chopped strawberries
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