Chicken Fajita Salad Wraps

Chicken Fajita Salad Wraps

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

Prep Time

35

Minutes

Total Time

35

Minutes

Makes

8

wraps

Chipotle-Lime Dressing
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
Wraps
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® 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
  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.
Makes 8 wraps
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Time-Saver
Purchase a bag of preshredded lettuce.

Nutrition Information:

1 Serving (1 Wrap)
  • 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;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 3 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.