Chicken Fajita Salad Wraps

Chicken Fajita Salad Wraps
Chicken Fajita Salad Wraps

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cup ranch dressing

  • 2

    tablespoon lime juice

  • 2

    tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)

  • 2

    teaspoon grated lime peel

  • 6

    cups chopped cold deli rotisserie chicken (from 2- to 2 1/2-lb chicken)

  • 3

    cups thinly sliced iceberg lettuce

  • 1

    cup Green Giant™ frozen corn, cooked, cooled

  • 2

    small tomato, seeded, chopped (1/3 cup)

  • 2

    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, or any kind of salsa

  • Sour Cream

Directions

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 1/8 of chicken mixture down center of each tortilla; sprinkle with cheese. Roll up. Serve immediately with salsa and sour cream.

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