Santa Fe Chicken Salad Wraps

• Meat

  • 1 Rotisserie chicken

• Produce

  • 1 Avocado
  • 1 can Black beans
  • 1 Cherry or grape tomatoes
  • 1 Cilantro
  • 1 can Corn
  • 3 Green onions
  • 1 Lettuce
  • 1 Lime, Juice of
  • 1 Red bell pepper

• Condiments

  • 1/2 cup Mayo

• Baking & Spices

  • 1/4 tsp Chili powder
  • 1/4 tsp Pepper
  • 3/4 tsp Salt

• Nuts & Seeds

  • 1/4 tsp Cumin

• Dairy

  • 1/2 cup Sour cream

• Frozen

  • 1 Burrito size, large

Found on togetherasfamily.com

Description

Ingredients

• 1/2 cup mayo
• 1/2 cup sour cream
• juice of 1 lime
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon chili powder
• 1/4 teaspoon cumin
• 3-4 green onions, diced
• chopped cilantro, to taste (if I dont have any, I just omit the cilantro)
• 1 rotisserie chicken, meat shredded or chunked (or about 3 large chicken breasts)
• 1 red bell pepper, diced
• 1 can corn (14.75 oz) any variety, I like using the fire-roasted corn
• 1 can (15.5 oz) black beans, drained and rinsed
• shredded lettuce
• cherry or grape tomatoes, halved
• 1 avocado, sliced
• large (burrito size) flour tortillas

Directions

• Combine all creamy dressing ingredients in a bowl and mix together.
• In large mixing bowl, combine the chicken, red bell pepper, corn, and black beans. Pour the creamy dressing over top and mix until everything is combined and creamy.
• Use right away or allow to sit in fridge for 2-3 hours to get cold.
• When ready, heat up the tortilla to make them soft (so they dont tear) and then lay your desired ingredients onto the tortilla and then roll up like a burrito.