SANTA FE CHICKEN SALAD WRAPS - the kind of cook recipe

Ingredients

Santa Fe Dressing

½ cup sour cream
½ cup mayonnaise
¼ cup thinly sliced green onions
¼ cup chopped cilantro
2 tablespoons fresh lime juice
½ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon chili powder
¼ teaspoon garlic powder
¼ teaspoon cumin

Chicken Salad

3 cups chopped OR shredded chicken (I use a rotisserie chicken)
1 can (15 oz) black beans drained & rinsed
1 can (15 oz) fire roasted corn drained
1 orange bell pepper finely chopped

Wraps

8-10 large burrito style flour tortillas
halved cherry tomatoes
shredded lettuce
sliced avocado

Instructions

In a large mixing bowl, combine all the creamy dressing ingredients and mix together well.
Add the chicken, black beans, corn, bell pepper, and stir together well until everything is combined and covered in dressing.
Lay a flour tortilla on a plate and place about ½ cup of the chicken salad onto the bottom half of the tortilla. Add shredded lettuce, halved tomatoes, and avocado slices. Fold up the sides and then roll up like a burrito. Cut in half and serve.
* Chicken salad can be eaten right away or refrigerated for several hours before serving. Leftover chicken salad can be refrigerated, in a covered container, for 3-4 days.** I prefer to refrigerate the chicken salad (for 2-3 hours) before serving.*** If serving at a later time, simply store the chicken salad in an air-tight container in the fridge, and store the wrap ingredients separately. When ready to serve, assemble the wraps.

Notes

Corn : After years of testing and making this recipe, the fire roasted canned corn gives the chicken salad the best flavor. But yes, you can use another canned corn variety.Serving Suggestions : This chicken salad can also be eaten with a spoon, over lettuce for a salad, inside a Croissant, or use crackers to scoop it up.

Lime : It’s best to use fresh squeezed lime juice. You will need 1 lime for this recipe.

Nutrition