Chicken Fajita Salad Wraps

• 1 cup ranch dressing
• 1 tablespoon lime juice
• 1 tablespoon chipotle chile in adobo, finely chopped (from 7-oz can)
• 1 teaspoon lime zest
• 3 cups cold deli rotisserie chicken, chopped (from 2- to 2 1/2-lb chicken)
• 2 cups iceberg lettuce, thinly sliced
• 1 cup green giant valley fresh steamers niblets frozen corn, cooked and cooled
• 1 small tomatoes, seeded and chopped (1/3 cup)
• 1 cup monterey jack cheese, shredded (4 oz)
• 1 (11 ounce) packageold 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.
2. In large bowl, stir together chicken, lettuce, corn and tomato.
3. Add dressing; toss to coat.
4. To assemble each wrap, spoon 1/8 of chicken mixture down center of each tortilla; sprinkle with cheese.
5. Roll up.
6. Serve immediately with salsa and sour cream.

ranch dressing, lime juice, chipotle chile, lime zest, cold deli, iceberg lettuce, green giant valley fresh steamers niblets frozen corn, tomatoes, cheese, packageold, chunky salsa, sour cream

Taken from www.food.com/recipe/chicken-fajita-salad-wraps-463953 (may not work)