Step 1

In a large mixing bowl, combine all the creamy dressing ingredients and mix together well.

Step 2

Add the chicken, black beans, corn, bell pepper, and stir together well until everything is combined and covered in dressing.

Step 3

Lay a flour tortilla on a plate and place about 1/2 cup of the chicken salad onto the bottom half of the tortilla. Add shredded lettuce, halved tomatoes, and avocado slices. Fold up the sides and then roll up like a burrito. Cut in half and serve.

Step 4

* Chicken salad can be eaten right away or refrigerated for several hours before serving. Leftover chicken salad can be refrigerated, in a covered container, for 3-4 days. ** I prefer to refrigerate the chicken salad (for 2-3 hours) before serving.*** If serving at a later time, simply store the chicken salad in an air-tight container in the fridge, and store the wrap ingredients separately. When ready to serve, assemble the wraps.