Chicken Fajita Salad Wraps |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 cup ranch dressing |
1 tablespoon lime juice |
1 tablespoon chipotle chile in adobo, finely chopped (from 7-oz can) |
1 teaspoon lime zest |
3 cups cold deli rotisserie chicken, chopped (from 2- to 2 1/2-lb chicken) |
2 cups iceberg lettuce, thinly sliced |
1 cup green giant valley fresh steamers niblets frozen corn, cooked and cooled |
1 small tomato, seeded and chopped (1/3 cup) |
1 cup monterey jack cheese, shredded (4 oz) |
1 (11 ounce) package old el paso flour tortillas for burritos (8 tortillas, 8 inch) |
old el paso thick 'n chunky salsa, if desired |
sour cream, if desired |
Directions:
1. In small bowl, mix dressing ingredients; set aside. In large bowl, stir together chicken, lettuce, corn and tomato. Add dressing; toss to coat.
2. To assemble each wrap, spoon 1/8 of chicken mixture down center of each tortilla; sprinkle with cheese. Roll up. Serve immediately with salsa and sour cream.
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