Cilantro Lime Chicken Wraps

This recipe was originally created from a bunch of leftovers. We had eaten Southwest Chicken Salads a couple of nights before, and I needed to throw together a quick dinner for a busy night. I pulled out all of the salad makings from the fridge, and rolled them up into large tortillas. It was a big hit, and a lot easier for little people to eat.










Cilantro Lime Chicken Wraps

ingredients:

diced, cooked chicken
bag of romaine salad mix
Cilantro Lime Dressing (recipe below)
large flour tortillas (I prefer Lynn Wilson thin style)

optional add ins:

cilantro
black beans
corn
shredded carrots
grated Monterrey Jack cheese

Lay tortilla out flat. Spread evenly with 1-2 Tablespoons of Cilantro Lime Dressing.

Add diced chicken, romaine (and any other add ins) in an even layer across entire tortilla. Top with another Tablespoon of dressing if desired.

Starting at one side, begin to roll tortilla using your fingers to keep ingredients tucked inside. Wrap as tightly as you can without ripping tortilla.

Slice diagonally in half and lay on serving plate.

Cilantro Lime Dressing

1 c. cilantro (packed)
1/3 c. Salsa Verde (I use La Victoria Salsa Verde, Medium)
1 c. buttermilk
1/4 c. mayonnaise
2-3 Tablespoons fresh lime juice
1/2 Packet of Ranch Dressing Mix (about 2 T.)
salt and pepper to taste

Toss it all in a blender and blend on low until combined. (Or put ingredients in a bowl and use immersion blender.) Store in fridge for up to 1 week.