Sunchoke-Chicken Salad Wraps

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1/4 cup chopped pecans, toasted

5 ounces Jerusalem artichokes (sunchokes), peeled and chopped (about 1 cup)

1/2 cup (4 ounces) block-style fat-free cream cheese, softened

1 tablespoon fresh lemon juice

3 tablespoons light mayonnaise

1/4 teaspoon salt

1/8 teaspoon ground red pepper

2 cups shredded skinless, boneless rotisserie chicken breast

6 (8-inch) fat-free flour tortillas

12 (1/8-inch-thick) slices tomato

3 cups shredded leaf lettuce

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