Chicken Fajita Salad Wraps

By joeyanne

Ingredients

• Ingredients
• 1 cup ranch dressing
• 1 tablespoon lime juice
• 1 tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
• 1 teaspoon grated lime peel
• 3 cups chopped cold deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
• 2 cups thinly sliced iceberg lettuce
• 1 cup Green Giant™ frozen corn, cooked, cooled
• 1 small tomato, seeded, chopped (1/3 cup)
• 1 cup shredded Monterey Jack cheese (4 oz)
• 1 package (11 oz) Old El Paso™ flour tortillas for burritos (8 tortillas; 8 inch)
• Old El Paso™ Thick 'n Chunky salsa, if desired
• Sour cream, if desired

Preparation

Step 1

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.