Mexican Chicken Salad Wrap
Ingredients
- 3/4 pounds cooked chicken breast (shredded)
- 1/3 cup pickled jalapeños (chopped)
- 1/4 cup brine from pickled jalapeños
- 2 cans Libby’s Diced Carrots ((4 oz) drained)
- 3/4 cups Libby’s Whole Kernel Sweet Corn (drained)
- 3/4 cups cooked potatoes (chopped)
- 3/4 cups Libby’s Sweet Peas (drained)
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 4 to 6 wraps or flour tortillas
- Romaine lettuce leaves (ribs removed)