# The Ingredients You'll Need:
→ Chicken & Wrap
01 - 6 to 7 crispy chicken tenders, cooked according to package instructions
02 - 6 large flour tortillas
03 - 6 romaine lettuce leaves
04 - 2 medium tomatoes, sliced
05 - 1 can (15 oz) black beans, drained and rinsed
06 - 1 cup shredded cheddar cheese (approx. 4 oz)
→ Vegetables
07 - 1 package (10 oz) frozen corn, thawed
08 - 1 tablespoon oil (vegetable or olive)
→ Southwest Dressing
09 - 1 1/2 cups mayonnaise
10 - 1/2 cup salsa
11 - 1/2 cup milk
12 - 3 tablespoons taco seasoning
13 - 1 tablespoon ground cumin
# Step-by-Step Instructions:
01 - Preheat oven and bake chicken tenders according to package directions until crispy and cooked through.
02 - In a small bowl, whisk together mayonnaise, salsa, milk, taco seasoning, and ground cumin until smooth; set aside.
03 - Heat oil in a small skillet over medium-high heat. Add thawed corn and sauté until lightly browned, about 3 to 4 minutes. Remove from heat.
04 - Cut baked chicken tenders into strips suitable for wrapping.
05 - Lay each tortilla flat and spread 2 tablespoons of southwest dressing on the lower half. Layer with romaine lettuce leaf, tomato slices, black beans, sautéed corn, chicken strips, and shredded cheddar cheese. Optionally, drizzle with additional dressing.
06 - Fold the sides of each tortilla inward and roll tightly from the bottom to enclose the fillings. Slice each wrap in half.
07 - Serve wraps immediately with extra southwest dressing on the side.
