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chicken fajita salad wrap

(1 rating)
kmcdow avatar
Recipe by
Krystal McDow
@kmcdow
San Jose, CA

Got this from bettycrocker.com

(1 rating)
yield 8 serving(s)
prep time 35 Min
method No-Cook or Other

Ingredients For chicken fajita salad wrap

  • CHIPOTLE-LIME DRESSING
  • 1 c
    ranch dressing
  • 1 Tbsp
    lime juice
  • 1 Tbsp
    chipotle chili in adobo, finely chopped (from 7 oz can)
  • 1 tsp
    lime zest
  • WRAPS
  • 3 c
    chopped cold deli rotisserie chicken (from 2 to 2 1/2 lb chicken)
  • 2 c
    thinly sliced iceberg lettuce
  • 1 c
    green giant frozen corn, cooked, cool
  • 1 sm
    tomato, chopped
  • 1 c
    shredded monterey jack cheese
  • 1 pkg
    old el paso flour tortillas for burritos (8 tortillas)
  • thick and chunky salsa (if desired)
  • sour cream, if desired

How To Make chicken fajita salad wrap

  • 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.
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