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.
- Prep Time: 12 minutes