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Chicken Fajita Salad Wraps


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Rate this recipe 4.4/5 (13 Votes)


  • Ingredients
  • 1 cup ranch dressing
  • 1 tablespoon lime juice
  • 1 tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)
  • 1 teaspoon grated lime peel
  • 3 cups chopped cold deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
  • 2 cups thinly sliced iceberg lettuce
  • 1 cup Green Giant™ frozen corn, cooked, cooled
  • 1 small tomato, seeded, chopped (1/3 cup)
  • 1 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, if desired
  • Sour cream, if desired



Step 1


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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