• 1  cup

  ranch dressing

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• 1  tablespoon

  lime juice

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• 1  tablespoon

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

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• 1  teaspoon

  grated lime peel

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• 3  cups

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

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• 2  cups

  thinly sliced iceberg lettuce

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• 1  cup

  Green Giant® Valley Fresh Steamers Niblets® frozen corn, cooked, cooled

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• 1  

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

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• 1  cup

  shredded Monterey Jack cheese (4 oz)

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• 1  package

  Old El Paso® flour tortillas for burritos (8 tortillas; 8 inch, 11 ounces)

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•  

  Old El Paso® Thick 'n Chunky salsa, if desired

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•  

  Sour cream, if desired

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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.

Nutrition information