Chicken Fajita Salad Wrap

Krystal McDow


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★★★★★ 1 vote

35 Min
No-Cook or Other


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  • 1 c
    ranch dressing
  • 1 Tbsp
    lime juice
  • 1 Tbsp
    chipotle chili in adobo, finely chopped (from 7 oz can)
  • 1 tsp
    lime zest

  • 3 c
    chopped cold deli rotisserie chicken (from 2 to 2 1/2 lb chicken)
  • 2 c
    thinly sliced iceberg lettuce
  • 1 c
    green giant frozen corn, cooked, cool
  • 1 small
    tomato, chopped
  • 1 c
    shredded monterey jack cheese
  • 1 pkg
    old el paso flour tortillas for burritos (8 tortillas)
  • ·
    thick and chunky salsa (if desired)
  • ·
    sour cream, if desired

How to Make Chicken Fajita Salad Wrap


  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.

Printable Recipe Card

About Chicken Fajita Salad Wrap

Course/Dish: Chicken, Sandwiches, Salads
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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