Chicken Fajita Salad Wraps

Name: Chicken Fajita Salad Wraps
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 Tbsp finely chopped chipotle chiles in adobo sauce (from 7-oz can); 312 grams package Old El flour tortillas for burritos (8 tortillas; 8 inch); 237 milliliters frozen corn, cooked, cooled; 473 milliliters thinly sliced iceberg lettuce; 1 Tbsp lime juice; 1 teaspoon grated lime peel; 113 grams cup shredded Monterey Jack cheese; 237 milliliters ranch dressing; 710 milliliters chopped cold deli rotisserie chicken (from 2- to 2 1/2-lb chicken); 8 servings Old El Thick n Chunky salsa, if desired; 8 servings Sour cream, if desired; 79 milliliters small tomato, seeded, chopped

Chicken Fajita Salad Wraps might be just the Mexican recipe you are searching for. This recipe serves 8. One serving contains 607 calories, 34g of protein, and 39g of fat. Head to the store and pick up lime juice, cream, monterey jack cheese, and a few other things to make it today. To use up the lime juice you could follow this main course with the Lime Angel Food Cake with Lime Glaze and Pistachios as a dessert. From preparation to the plate, this recipe takes around 35 minutes. It works well as a rather inexpensive main course.

Instructions

In small bowl, mix dressing ingredients; set aside. In large bowl, stir together chicken, lettuce, corn and tomato.

Ingredients you will need

Whole Chicken

Lettuce

Tomato

Corn

Equipment you will use

Bowl

Add dressing; toss to coat.

To assemble each wrap, spoon 1/8 of chicken mixture down center of each tortilla; sprinkle with cheese.

Ingredients you will need

Wrap

Whole Chicken

Cheese

Roll up.

Ingredients you will need

Roll

Serve immediately with salsa and sour cream.

Ingredients you will need

Sour Cream

Salsa

Equipment

Bowl

Ingredients

Servings:

1Tbsp

finely chopped chipotle chiles in adobo sauce (from 7-oz can)312grams

package Old El flour tortillas for burritos (8 tortillas; 8 inch)237milliliters

frozen corn, cooked, cooled 473milliliters

thinly sliced iceberg lettuce 1Tbsp

lime juice 1teaspoon

grated lime peel 113grams

cup shredded Monterey Jack cheese 237milliliters

ranch dressing 710milliliters

chopped cold deli rotisserie chicken (from 2- to 2 1/2-lb chicken)8servings

Old El Thick 'n Chunky salsa, if desired 8servings

Sour cream, if desired 79milliliters

small tomato, seeded, chopped

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican on the menu? Try pairing with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Williams Selyem Westside Road Neighbors Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 140 dollars.