To make easy chicken cream cheese wraps, combine one 12 1/2-ounce can of chunk chicken breast, 2/3 cup cream cheese, 1/4 cup each diced celery, chopped onion, and shredded carrots, 1 clove chopped garlic, and 2 ounces of red sauce. Divide evenly onto 4 flour tortillas. Spread and wrap.
For easy grilled chicken popper wraps, mix 2 ounces of cream cheese with 1 tablespoon of salsa. Divide mixture evenly onto 6 tortillas. Layer on chopped, cooked chicken and pickled jalapenos to taste. Drizzle with salsa to taste. Roll up sides of tortillas and place them in a grill pan. Top with grill presses and grill until golden brown turning to brown both sides. Serve with salsa for dipping.
To make a chicken, spinach and cream cheese tortilla wrap, combine 8 ounces softened cream cheese, 6 ounces sour cream, 4 1/2 ounces chopped green chillies, 2 or 3 chopped green onions, and 1/2 cup real bacon bits. Divide mixture evenly onto 3 spinach tortillas, and spread to completely cover tortillas. Layer 1 cup of fresh spinach followed by 1/3 cup alfalfa sprouts and then 1 1/3 cups shredded rotisserie chicken down the center of each tortilla. Roll and slice in half to make 6 servings.