Tex-Mex Chicken Roll

1/2 c light mayonnaise

1/3 c chopped cilantro

2 c shredded cooked chicken

1/2 c tomato salsa

4 burrito-size flour tortillas

2 c romaine lettuce -- shredded

2 c diced red bell pepper

1/2 c chopped red onion

Mix mayonnaise and cilantro ina small bowl. Mix chicken with salsa in another small bowl. Spread 1 side of each tortilla with 2 tbsp mayonnaise mixture. Top each to within 1 inch from edge with 1/2 cup lettuce, then 1/2 cup chicken mixture, 1/2 cup diced pepper and 2 tbsp chopped onion.

Starting at edge nearest you, tightly roll up tortilla. Wrap tightly in plastic wrap. Refrigerate up to 2 days. Cut each rolled tortilla in 2-3 pieces to serve.