A flour tortilla holds a cool and creamy chicken, cucumber, and cheese filling.

Measuring cups & spoons
Colander
Medium mixing bowl
Can opener
Fork
Cutting board
Sharp knife
Clear plastic wrap

1 (5-6 3/4 oz.) can chunk style chicken or turkey
1 sm. cucumber
1/2 of a 4 oz. pkg. (1/2 c.) shredded Cheddar or Swiss cheese
3 tbsp. creamy buttermilk salad dressing
4 (7") flour tortillas
1/2 c. torn lettuce

1. Put the colander over the mixing bowl. Empty the chicken or turkey into the colander so the liquid drains into the bowl. Throw away the liquid. Put the chicken or turkey into the bowl. Break up the meat using the fork.

2. On the cutting board, use the sharp knife to cut the cucumber in half. (Wrap half of the cucumber in plastic wrap and refrigerate to use another time.) Cut the end from the remaining cucumber half. Throw away the end. Cut the remaining cucumber lengthwise in half. Place the 2 pieces flat on the cutting board. Chop each piece into small pieces.

3. Add the cucumber, cheese and salad dressing to the chicken or turkey. Stir with the fork to mix.

4. Spoon 1/4 of the chicken mixture near 1 edge of 1 tortilla. Top with 1/4 of the lettuce. Fold the edge nearest the filling over the filling just until it is covered. Then, roll up the tortilla. Repeat 3 more times to make 4 burritos.

Serves 2.