|
| 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 Green Giant® Valley Fresh Steamers™ Niblets® 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 |
Serve with...
Mexican Hot Chocolate Cookies
Total Time:
1 hour 0 min
| 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. |
|
| Purchase a bag of preshredded lettuce. |
Nutrition Information:
420 ( 230); 26g ( 7g, 1g); 50mg; 1360mg; 30g ( 2g, 4g); 17g 10%; 4%; 20%; 10% 2 ; 0 ; 0 ; 1 1/2 ; 3 2