CHICKEN FAJITA SALAD WRAPS

Chicken Fajita Salad Wraps image

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

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 8

Number Of Ingredients 12

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 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

Steps:

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.

Nutrition Facts : Calories 420, Carbohydrate 30 g, Cholesterol 50 mg, Fat 3, Fiber 2 g, Protein 17 g, SaturatedFat 7 g, ServingSize 1 Wrap, Sodium 1360 mg, Sugar 4 g, TransFat 1 g