Chicken Fajita Salad Wraps

Submitted by Krystal McDow

"bettycrocker.com"

 

• Ready In: 35mins
• Ingredients: 12
• Yields: 8 Wraps
• Serves: 8

ingredients

• Chipotle-Lime Dressing

• 1 cup ranch dressing
• 1 tablespoon lime juice
• 1 tablespoon chipotle chile in adobo, finely chopped (from 7-oz can)
• 1 teaspoon lime zest

• Wraps

• 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 tomatoes, 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.