Ingredients
1/2 pound cooked chicken breast (shredded)
1/4 cup pickled jalapeños (chopped)
2 tablespoons brine from pickled jalapeños
1 Libby’s Whole Kernel Sweet Corn 4 oz. cup (drained)
1 Libby’s Peas & Carrots 4 oz. cup (drained)
1 can (15 oz.) Libby's Whole White Potatoes (drained and diced)
1/3 cup sour cream
1/3 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon black pepper
4 10" wraps or flour tortillas
Romaine lettuce leaves (ribs removed)
1/2 pound cooked chicken breast (shredded)
1/4 cup pickled jalapeños (chopped)
2 tablespoons brine from pickled jalapeños
1 Libby’s Whole Kernel Sweet Corn 4 oz. cup (drained)
1 Libby’s Peas & Carrots 4 oz. cup (drained)
1 can (15 oz.) Libby's Whole White Potatoes (drained and diced)
1/3 cup sour cream
1/3 cup mayonnaise
1/2 teaspoon salt
1/2 teaspoon black pepper
4 10" wraps or flour tortillas
Romaine lettuce leaves (ribs removed)
Instructions
- In a large bowl, combine chicken, jalapeños, brine, corn, peas & carrots, potatoes, sour cream, mayonnaise, salt and pepper.
- Place wrap or flour tortilla on a large plate. Place 2-3 lettuce leaves overlapping horizontally. Top with chicken salad and roll. Slice in half.
- Repeat with remaining ingredients. Serve.
- Store any leftover chicken salad in a tightly sealed container in the refrigerator.
- In a large bowl, combine chicken, jalapeños, brine, corn, peas & carrots, potatoes, sour cream, mayonnaise, salt and pepper.
- Place wrap or flour tortilla on a large plate. Place 2-3 lettuce leaves overlapping horizontally. Top with chicken salad and roll. Slice in half.
- Repeat with remaining ingredients. Serve.
- Store any leftover chicken salad in a tightly sealed container in the refrigerator.
