Mom was the first one to make this for Tyla and me, but we’ve added it to our rotation. It’s a great summer time meal and it’s super easy to make. I think the actual recipe from the magazine actually calls for pre-cooked chicken but I prefer to cook my own.
- 4 cups torn romaine lettuce or crisp leaf lettuce
- 1 large chicken breast, cooked on the stove or grilled, season to your personal taste
- 1 large tomato, chopped
- ~1 can (11oz) corn
- ~½ cup Mexican shredded cheese
- 1/2 avocado
- Ranch dressing
- 8 Tortillas
Toss romaine, chicken breast strips, tomatoes and corn in large bowl. Sprinkle with cheese. Spoon onto tortillas and add ranch dressing and salsa as desired. Makes about 8 wraps.
The photo is obviously pre-wrap, but I thought the bowl of food made a more appetizing photo.