Tex-Mex gets a makeover in this wrapped-up dinner. The tortillas make it a sandwich you can handle at home or out on the range.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
4 cups torn romaine lettuce
3/4 lb. (340 g) boneless skinless chicken breasts, grilled, cut into strips or 2 cups chopped cooked chicken
1 large tomato, chopped
1 can (12 fl oz/341 mL) whole kernel corn, drained
1/2 cup Cracker Barrel Shredded Tex Mex Cheese
1/4 cup Kraft Rancher's Choice Dressing
1/4 cup salsa
8 flour tortillas (6 inch)
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How do I make it ?
Toss romaine, chicken, tomatoes and corn in large bowl; sprinkle withcheese.
Combine dressing and salsa. Pour over romaine mixture; toss to coat. Spoon evenly onto tortillas; roll up.
Kraft Kitchen Tips!
Santa Fe Grilled Steak Salad Wrap
Prepare as directed, substituting 3/4 lb./340 g boneless beef sirloin steak, grilled and cut into strips, for the chicken breast strips.
Wrap tortillas in foil, then warm on the grill before topping with salad.
Calories From Fat
% Daily Value
Fat 21 g
Saturated fat 6 g
Cholesterol 70 mg
Sodium 1070 mg
Carbohydrate 74 g
Fibre 7 g
Sugars 7 g
Protein 34 g
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.