Ingredients
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 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
Preparation
In small bowl, mix dressing ingredients; set aside. In large bowl, stir together chicken, lettuce, corn and tomato. Add dressing; toss to coat.
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.
