Chicken Fajita Salad Wraps
Recipe from Betty Crocker

Try a complete and tasty dinner all bundled up in a wrap. Chipotle chiles and a twist of citrus are the flavor secrets.


Chicken Fajita Salad Wraps

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Servings: 8 wraps
Prep Time: 35 mins
Total Time: 35 mins
Related Categories: Chicken, Chicken Wraps, Lunch Sandwiches, Salad, Wraps
 
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Ingredients
Chipotle-Lime Dressing
  • 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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Wraps
  • 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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Directions
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
Calories 420 (Calories from Fat 230); Total Fat 26g (Saturated Fat 7g, Trans Fat 1g); Cholesterol 50mg; Sodium 1360mg; Total Carbohydrate 30g (Dietary Fiber 2g, Sugars 4g); Protein 17g. Daily Values: Vitamin A 10%; Vitamin C 4%; Calcium 20%; Iron 10%. Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Medium-Fat Meat; 3 Fat. Carbohydrate Choices: 2. Percent Daily Values are based on a 2,000 calorie diet
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