RECIPE: Crispy Tex-Mex Chicken Wraps (serve 6)
Tex-Mex Ranch Sauce:
1/3 cup ranch dressing
1/3 cup mild or medium salsa
1 Tablespoon reduced sodium taco seasoning
6 Flour tortillas (10-inch)
6 Romaine lettuce leaves
2 medium-large tomatoes, sliced into 12 slices
1/2 cup frozen sweet corn kernels – thawed
1/2 cup black beans — rinsed and drained
1 lb crispy chicken tenders — cooked according to package directions and chopped
1 cup shredded cheddar cheese
Prepare your Tex-Mex Ranch Sauce by whisking together ranch dressing, salsa, and taco seasoning in a small bowl until completely combined. Set aside.
Warm your wraps in the microwave briefly (about 15-20 seconds) and lay each out on a clean work surface.
Spread about 1 Tablespoon of Tex-Mex Ranch Sauce in the bottom center of the tortilla (leaving about 2 inches of space around the edges of the tortilla).
Top with 1 leaf of lettuce, then two slices of tomato.
Sprinkle about 1 Tablespoon of corn and 1 Tablespoon of beans over the tomatoes (try to keep everything building up on top of the lettuce — it will make it easier to wrap the finished product) and then top with a handful of chicken (about 1/3 cup).
Sprinkle shredded cheddar cheese on top (about 2-3 Tablespoons) and evenly drizzle remaining ranch sauce on top of chicken /cheese.
Fold the left and right side of each wrap inwards and then roll into a wrap. Secure with toothpicks, if needed.
Cut in half and serve.