Crispy Tex-Mex Chicken Wraps

Tex-Mex Ranch Sauce: -
⅓ cup ranch dressing
⅓ cup mild or medium salsa
1 tbsp taco seasoning
Wraps: -
6 flour tortillas (10-inch)
6 lettuce leaves
2 medium-large tomatoes, in 12 slices
½ tsp SIDS CRAZY SALT
½ cup sweet corn kernels
½ cup black beans, rinsed & drained
500 g crispy chicken tenders, cooked & chopped
1 cup shredded cheddar cheese

Prepare Tex-Mex Ranch Sauce by whisking together ranch dressing, salsa and taco seasoning in a small bowl until completely combined. Set aside.
Warm the wraps in the microwave briefly (about 15-20 seconds) and lay each out on a clean work surface.
Spread about 1 tbsp of Tex-Mex Ranch Sauce in the bottom centre of the tortilla. (leaving about 5 cm of space around the edges of the tortilla)
Top with 1 leaf of lettuce, two slices of tomato then sprinkle with SIDS CRAZY SALT.
Sprinkle about 1 tbsp of corn and 1 tbsp of beans over the tomatoes. (try to keep everything building up on top of the lettuce - it will make it easier to wrap the finished product) and then top with a handful of chicken (about ⅓ cup)
Sprinkle shredded cheddar cheese on top (about 2-3 tbsp) and evenly drizzle remaining ranch sauce on top of chicken /cheese.
Fold the left and right side of each wrap inwards and then roll into a wrap. Secure with toothpicks, if needed.
Cut in half and serve.