Chicken Fajita Salad Wraps

Total Time: 35 mins Preparation Time: 35 mins

Ingredients

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

Recipe

• 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.