Cooking Directions

• Pour 1/2 cup picante sauce into a 2-quart shallow baking dish or gallon-size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or seal the bag and refrigerate for 1 hour, turning the chicken over a few times during marinating.Lightly oil the grill rack and heat the grill to medium. Remove the chicken from the marinade. Discard the marinade. Grill the chicken for 15 minutes or until the chicken is cooked through, turning the chicken over once halfway through grilling and brushing with 1/4 cup picante sauce. Remove the chicken to a cutting board and let it stand for 5 minutes. Cut the chicken into thin slices.Arrange 1/4 of the chicken down the center of each lettuce leaf. Top each with 1/4 cup carrots, 2 tablespoons celery, 2 tablespoons picante sauce and 1 tablespoon cheese. Roll up lettuce leaves to enclose the filling. Serve immediately.

Ingredients

• 1.25 cups Pace® Picante Sauce1 pound skinless, boneless chicken breast halves(about 4 breast halves)4 romaine lettuceor iceberg lettuce leaves2 medium carrot, shredded (about 1 cup)2 stalks celery, sliced (about 1/2 cup)0.25 cup crumbled blue cheese