Chicken Veggie Wrap with Buckeye Mustard

3 ounces cream sauce, commercially prepared, medium thickness
1 pound chicken breast meat, roasted, pulled or diced
3/4 cup broccoli, cooked, chopped
3/4 cup mushrooms, sliced, sautéed
3/4 cup onions, thinly sliced, sautéed
1/2 cup parmesan cheese, grated
1/2 cup Buckeye Mustard
3/4 tablespoon fresh tarragon, chopped
6 (10-inch) flour tortilla wraps
1 cup shredded lettuce
1/4 cup Buckeye Mustard

Place cream sauce in a large bowl.  Fold chicken, broccoli, mushrooms, onions, parmesan cheese, Buckeye Mustard and tarragon into cream sauce; mix thoroughly.

Place wraps on flat work surface.  Spread lettuce evenly among wraps.  Drizzle with Buckeye Mustard.  Fill each wrap evenly with chicken and vegetable mixture.  Fold ends in and roll tightly closed.  Serve additional Buckeye Mustard on the side for dipping.

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