Chicken Fajita Salad Wraps
For some reason, Betty Crocker sent us a calendar this year, and since we didn't already have one for the kitchen, we hung it up. We've even tried some of the recipes that were featured each month, of course with our own variations. Here's the one for August which was actually pretty good.
Chicken Fajita Salad Wraps
For the dressing, combine:
1 cup ranch dressing
1 tablespoon lime juice
1 tablespoon finely chopped chipotle childes in adobo sauce (we actually bought a can for another recipe and stuck the extras in the freezer so we had this ingredient!)
and 1 teaspoon grated lime peel (we didn't have this ingredient)
In another bowl combine:
3 cups chopped cooked chicken (no deli rotisserie chicken here, although I'm sure that would have been delicious)
2 cups sliced iceberg lettuce
1 cup cooked corn
1 diced tomato
and 1 cup grated Monterey Jack cheese
Stir in the dressing and spoon onto tortillas.
Roll up and serve with salsa and sour cream.
Chicken Fajita Salad Wraps
For the dressing, combine:
1 cup ranch dressing
1 tablespoon lime juice
1 tablespoon finely chopped chipotle childes in adobo sauce (we actually bought a can for another recipe and stuck the extras in the freezer so we had this ingredient!)
and 1 teaspoon grated lime peel (we didn't have this ingredient)
In another bowl combine:
3 cups chopped cooked chicken (no deli rotisserie chicken here, although I'm sure that would have been delicious)
2 cups sliced iceberg lettuce
1 cup cooked corn
1 diced tomato
and 1 cup grated Monterey Jack cheese
Stir in the dressing and spoon onto tortillas.
Roll up and serve with salsa and sour cream.
Looks good! Here's a similar recipe that uses up leftover pulled pork that we tried last week-- also delicious!
ReplyDeletehttp://www.foodnetwork.com/recipes/patrick-and-gina-neely/barbecue-chopped-salad-recipe/index.html