Southwest Chicken Wraps
by Jes Mostek
serves: 4
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 This is the most delicious way to use up left-over grilled chicken and corn-on-the-cob! |
| Ingredients: |
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4 lg. |
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tortillas |
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2 c. |
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shredded colby-jack or Mexican blend cheese |
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1 lb. |
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grilled chicken, cut into strips |
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2 ears |
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corn, cooked |
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1/4 c. |
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southwest ranch dip or dressing |
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1 c. |
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shredded lettuce |
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salsa, optional |
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guacamole, optional |
| Directions: |
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With a sharp knive, carefully cut the corn off of the cobs. (In a pinch, canned or frozen corn will work as well).
Place each of the 4 tortillas on separate plates, evenly divide cheese, chicken, and corn among the tortillas. Microwave one cheese & chicken-topped tortilla on high for 30-60 seconds. Carefully remove from the microwave and repeat with other plated tortillas. Top with remaining ingredients, roll up tightly and serve.
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