Submitted by: Leanne Geohegan
Prep Time: 20 Minutes
Cook Time: 5 Minutes
Light and refreshing lunch or snack. Use leftover roasted chicken. Make salsa ahead to take to school, work or a picnic lunch.
Salsa: Lightly steam the ear of corn and allow to cool. Cut kernels off the cob. Mix all of the ingredients together except the chicken and lettuce. Wraps: Shred the chicken. Place 1 oz of chicken and a scoop of Salsa on each lettuce leaf. Wrap lettuce around the ingredients and serve.