Chicken Fajita Salad Wraps

bettycrocker.com

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

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.