Step 1

• Wash and dry produce.

Step 2

• Trim and thinly slice scallions, separating whites from greens. Quarter lemon. Dicetomato into ½-inch pieces.

Step 3

• Pat chicken dry with paper towels. Thinly slice crosswise. Heat a drizzle of oil in a largepan over medium-high heat. Add chicken, scallion whites, garlic powder, 1 tsp ItalianSeasoning (2 tsp for 4 servings; save remaining for another use), salt, and pepper.Cook, stirring occasionally, until chicken is warmed through and scallion whites aretender, 2-3 minutes.

Step 4

• Remove from heat; stir in cream cheese, juice from one lemon wedge, and 3 TBSPwater (two lemon wedges and 6 TBSP water for 4 servings) until melted andcombined. (TIP: For saucier chicken, stir in another splash of water if needed.) Turnoff heat; transfer to a plate. Wipe out pan.

Step 5

• In a small bowl, combine tomato, half the scallion greens, juice from one lemonwedge (two lemon wedges for 4 servings), salt, and pepper.

Step 6

• Place tortillas on a clean work surface. Add saucy chicken and tomato relish(draining first) to bottom third of each tortilla. Fold up bottom side of each tortillaover filling, then fold over left and right sides toward filling. Roll up tortillas, startingwith filled sides, to form wraps.

Step 7

• Heat a drizzle of oil in pan used for chicken over medium heat. Add wraps andcook until golden brown on all sides, 4-6 minutes. TIP: Depending on the size ofyour pan, you may need to work in batches, adding a drizzle of oil between batchesand adjusting heat as needed.

Step 8

• Halve wraps on a diagonal; divide between plates. Top with remaining scalliongreens and serve.