Tex-Mex Chicken Wraps

• 1/4 cup taco sauce
• 1/4 cup ranch dressing
• 2 cups skinned, boned, shredded deli rotisserie chicken
• 1 (15-ounce) can black beans, drained, rinsed
• 1 medium (1 cup) red bell pepper, chopped
• 1 avocado, peeled, chopped
• 6 (10-inch) flour tortillas
• 9 (3/4-ounce) slices Land O Lakes Deli American, cut in half
• 2 cups finely chopped lettuce

1. Combine taco sauce and dressing in large bowl; mix well.
2. Stir in chicken, black beans, bell pepper and avocado; mix well.
3. Place 3 cheese halves across each tortilla, about 2 inches from bottom.
4. Spoon about 3/4 cup chicken mixture evenly across cheese to within 1 inch of edges.
5. Top each with 1/3 cup lettuce.
6. Fold up bottom of tortilla over filling.
7. Fold in sides; roll up securely.
8. Cut in half to serve, if desired.

taco sauce, ranch dressing, deli rotisserie chicken, black beans, red bell pepper, avocado, flour tortillas

Taken from www.landolakes.com/recipe/3617/tex-mex-chicken-wraps (may not work)