cups torn romaine lettuce
lb. (340 g) boneless skinless chicken breasts, grilled, cut into strips or 2 cups chopped cooked chicken
large Tomato, chopped
can (12 fl oz/341 mL) whole kernel corn, drained ½ cup Kraft Tex Mex Shredded Cheese
cup Kraft Rancher's Choice Dressing
cup Salsa 8 Flour tortillas (6 inch)
TOSSromaine, chicken, tomatoes and corn in large bowl; sprinkle with cheese.COMBINEdressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up. Santa Fe Grilled Steak Salad Wrap Prepare as directed, substituting 3/4 lb./340 g boneless beef sirloin steak, grilled and cut into strips, for the chicken breast strips.