Chicken Fajita Salad Wraps
Serves 8
CHIPOTLE-LIME DRESSING:
1 Cup Ranch Dressing
1 Tablespoon Lime Juice
1 Tablespoon Finely Chopped Chipotle Chiles in Adobo Sauce (From 7-Ounce Can)
1 Teaspoon Grated Lime Peel
WRAPS:
3 Cups Chopped Cold Deli Rotisserie Chicken (From 2- to 2- ½-Pound Chicken)
2 Cups Thinly Sliced Iceberg Lettuce
1 Cup Green Giant Valley Fresh Steamers Niblets Frozen Corn, Cooked, Cooled
1 Small Tomato, Seeded, Chopped (1/3 Cup)
1 Cup Shredded Monterey Jack Cheese (4 Ounces)
1 Package (11 Ounces) Old El Paso Flour Tortillas For Burritos (8 Tortillas; 8 Inches)
Old El Paso Thick ‘n Chunky Salsa, If Desired
Sour Cream, If Desired
- In small bowl, mix dressing ingredients; set aside. In large bowl, stir together chicken, lettuce, corn and tomato. Add dressing; toss to coat.
- To assemble each wrap, spoon ? of chicken mixture down center of each tortilla; sprinkle with cheese. Roll up. Serve immediately with salsa and sour cream.
Credit: Betty Crocker
I’m a 20-something stay-at-home mother and wife. I have an amazing husband, a beautiful daughter, two loving dogs, and a lazy cat. I wouldn’t change my life for anything! I love to read, listen to music, cook and blog!
Hello we are in the same SITS tribe and this recipe is amazing.Looks really delicious. Thanks for sharing.