Chicken Fajita Salad Wraps

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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

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 ? of chicken mixture down center of each tortilla; sprinkle with cheese.  Roll up.  Serve immediately with salsa and sour cream.

Credit: Betty Crocker

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