Ingredients
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4 burrito-sized flour tortillas
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2 cups crispy cooked chicken strips, sliced
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1 cup sweet corn kernels
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½ cup diced tomatoes
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¼ cup finely chopped red onion
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2 tbsp green onions or jalapeños, chopped
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1 cup shredded cheddar or Monterey Jack cheese
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Optional: creamy Southwestern ranch or cheese sauce
Instructions
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Cook or reheat crispy chicken strips and slice into chunks.
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Lay each tortilla flat and layer chicken, corn, tomatoes, onions, jalapeños, and cheese down the center.
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Drizzle with dressing or cheese sauce if using.
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Fold in sides and roll into a wrap.
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Toast in a skillet 2–3 minutes per side until golden and heated through.
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Slice in half and serve hot.
Notes
Prep Time: 10 minutes
Cook Time: 5–10 minutes
Total Time: 15–20 minutes
Servings: 4 wraps
Course: Lunch, Dinner
Cuisine: Southwestern / Tex-Mex