Santa Fe Grilled Chicken Salad Wrap

from the kitchen of Jenn Graves

We tried this recipe out the other night. It was fast, easy, a hit, and pretty healthy too; especially if you use whole wheat tortillas and low fat dressing.

4 C torn romaine lettuce
1 pkg. (6 oz.) Southwestern Seasoned or Grilled Chicken Breast Strips
1 large tomato, chopped
1 can (11 oz.) whole kernel corn, drained
1/2 C Mexican Style Shredded Cheese
1/4 C Ranch Dressing
1/4 C Salsa
8 Flour Tortillas

Toss romaine, chicken breast strips, tomatoes and corn in a large bowl; sprinkle with cheese.
Combine dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up.

Makes 4 servings, 2 wraps each.