Chicken Fajita Salad Wraps

From the Betty Crocker 2010 calendar.

Prep: 30 min / Cook: 0 min
Yield: 8 wraps

These were super easy and quite delicious!  Perfect for a hot summer night when you don't feel like cooking--or any other night, for that matter.

Chipotle-Lime Dressing
1/2 cup Ranch dressing
1/2 Tbs. finely chopped chipotle chiles in adobo sauce
2 Tbs. chopped cilantro
Juice and zest from 1 lime

Wraps
3 cups chopped cold deli rotisserie chicken (from 2-2 1/2 lb chicken)
2 cups thinly sliced romaine lettuce
1 (11 oz) can southwestern style corn
1 small tomato, seeded and chopped
1 cup shredded Monterey Jack cheese
Flour tortillas
Salsa, if desired
Sour cream, if desired

In a small bowl, mix the dressing ingredients; set aside.

In a large bowl, stir together chicken, lettuce, corn, and tomato.  Add dressing and toss to coat.

To assemble each wrap, spoon 1/8 of chicken mixture down center of each tortilla; top with cheese, salsa, and sour cream.  Roll up.

Notes:
- This is my modified version of the recipe; click the link under the title if you want the original.
- I used chicken from the Baked Slow Cooker Chicken recipe instead of buying a rotisserie chicken.
- Because we didn't plan to eat all 8 servings in one sitting, we decided to mix the dressing into the filling  as we ate it.  This kept it from getting all soggy.
- We ate this in freshly cooked Tortilla Land Uncooked Flour Tortillas, which we bought at Costco.  So delicious.  Regular tortillas will never be the same.
- Meatless Version: Replace chicken with black beans, kidney beans, or pinto peans.