Ingredients
4 burrito-sized flour tortillas
2 cups crispy cooked chicken strips, sliced
1 cup sweet corn kernels
½ cup diced tomatoes
¼ cup finely chopped red onion
2 tbsp green onions or jalapeños, chopped
1 cup shredded cheddar or Monterey Jack cheese
Optional: creamy Southwestern ranch or cheese sauce
Instructions
Cook or reheat crispy chicken strips and slice into chunks.
Lay each tortilla flat and layer chicken, corn, tomatoes, onions, jalapeños, and cheese down the center.
Drizzle with dressing or cheese sauce if using.
Fold in sides and roll into a wrap.
Toast in a skillet 2–3 minutes per side until golden and heated through.
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