www.monthlymealplanner.com
|
|||||
|---|---|---|---|---|---|
 This is the most delicious way to use up left-over grilled chicken and corn-on-the-cob! |
|||||
| Ingredients: | |||||
| 4 lg. | tortillas | ||||
| 2 c. | shredded colby-jack or Mexican blend cheese | ||||
| 1 lb. | grilled chicken, cut into strips | ||||
| 2 ears | corn, cooked | ||||
| 1/4 c. | southwest ranch dip or dressing | ||||
| 1 c. | shredded lettuce | ||||
| salsa, optional | |||||
| guacamole, optional | |||||
| Directions: | |||||
|
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. |
|||||