• In a large mixing bowl, stir together all of the creamy dressing ingredients until well combined.
  1/2 cup sour cream, 1/2 cup mayonnaise, 1/4 cup thinly sliced green onions, 1/4 cup chopped cilantro, 2 tablespoons fresh lime juice, ½ teaspoon kosher salt, ¼ teaspoon black pepper, ¼ teaspoon chili powder, ¼ teaspoon garlic powder, ¼ teaspoon cumin
• Add in the chicken, black beans, corn, and chopped bell pepper. Stir everything together until it's well combined and all the ingredients are coated in the creamy sauce.
  3 cups chopped OR shredded cooked chicken, 1 can (15 oz) black beans, 1 can (15 oz) fire-roasted corn, 1 orange bell pepper
• * At this point the chicken salad can be served right away, OR if you prefer a chilled chicken salad, cover the bowl with a lid or plastic wrap, and allow it to refrigerate for up to 4-6 hours before serving. This is great for a make-ahead dinner if needed.

Serving The Wraps

• Lay a large burrito/wrap style flour tortilla onto a cutting board or plate. Place a heaping 1/2 cup of the Santa Fe chicken salad mixture onto the bottom half of the tortilla.

  Add some shredded lettuce, halved cherry tomatoes, and avocado slices. Fold up burrito-style (fold in the sides and then roll it up tightly like a burrito). Cut in half and serve. Enjoy!
  8-10 large burrito style flour tortillas, halved cherry tomatoes, shredded lettuce, sliced avocado