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Mexican chicken salad wrap

Mexican Chicken Salad Wrap

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  • Author: Ericka Sanchez
  • Prep Time: 12 minutes
  • Total Time: 12 minutes
  • Yield: 4-6

Ingredients

.75 pound cooked chicken breast, shredded
1/3 cup pickled jalapeños, chopped
¼ cup brine from pickled jalapeños
2 (4 ounce) containers Libby’s Diced Carrots, drained
¾ cup Libby’s Whole Kernel Sweet Corn, drained
¾ cup cooked potatoes, chopped
¾ cup Libby’s Sweet Peas, drained
½ teaspoon salt
½ teaspoon black pepper
1/3 cup sour cream
1/3 cup mayonnaise
4-6 wraps or flour tortillas
Romaine lettuce leaves, ribs removed


Instructions

Combine chicken, jalapeños, brine, carrots, corn, potatoes, peas, salt, pepper, sour cream and mayonnaise in a large bowl. Stir until mixed well and evenly coated with sour cream mayonnaise. Set aside.
Place wrap or flour tortilla on a large plate. Place 2-3 lettuce leaves overlapping horizontally. Top with chicken salad and roll. Slice in half. Repeat with remaining ingredients. Serve.
Store any leftover chicken salad in a tightly sealed container in the refrigerator.