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12 large green leaf lettuce leaves, washed, patted dry3/4 cup prepared thick salsa3/4 cup (3 ounces) shredded low-fat Wisconsin jalapeño jack cheese1 1/2 cups boneless chicken breast, cooked, finely shredded1/2 cup sliced black olives12 sprigs cilantro
Lay out lettuce leaves, dark side down, on a baking sheet. Spread 1 tablespoon salsa inside each leaf; sprinkle 1 tablespoon cheese evenly over each leaf. Top each with 2 tablespoons shredded chicken, 2 teaspoons olives and 1 sprig cilantro. Wrap leaves around filling. Wrap each sandwich with plastic wrap; refrigerate until ready to serve.
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