Southwest Chicken Wrap

6-7 crispy chicken tenders, cooked according to package directions.

6 flour tortillas

6 romaine lettuce leaves

2 medium tomatoes, cut into slices

1 pkg. frozen corn, thawed

1 Tbsp. oil

1 can black beans, drained and rinsed

1 cup shredded cheddar cheese

Southwest Dressing

1 1/2 cups mayonnaise

1/2 cup salsa

1/2 cup milk

3 Tbsp. taco seasoning

1 Tbsp. cumin

Preheat oven according to package directions and bake chicken strips.
In a small mixing bowl add mayonnaise, milk, salsa, taco seasoning, and cumin. Mix well and set aside.
Add oil and thawed corn into a small skillet and cook until corn is brown in color. Remove from heat and set aside.
Remove Chicken from the oven and cut into small strips.
Start assembling your chicken wraps by adding a couple Tbsp. of the southwest dressing to the lower half of the tortilla. Add romaine lettuce, sliced tomatoes, black beans, corn, chicken strips, and drizzle more southwest dressing on top.
Roll up tortilla tightly, cut in half and serve with a side of southwest dressing. Enjoy!

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