Clean the meat off of the rotisserie chicken and shred it using two forks.
Add desired about of barbecue sauce to the shredded chicken and mix together.
Drain the can of black beans.
Set out all ingredients and lunch containers on the kitchen counter, creating an assembly line.
Lay out 6 slices of cling wrap onto the kitchen counter.
Evenly divide the barbecue chicken, black beans, and corn into 6 portions and lay a row of each onto the cling wrap. (see example in blog post)
Roll up the barbecue chicken, black beans, and corn in the cling wrap, set aside.
Next, evenly divide the lettuce into 6 portions and add it to the side of each lunch container.
Place a chicken/bean roll beside the lettuce in each lunch container.
In 6 small condiment containers with lids, add 2 tablespoons of ranch dressing to each container.
Place the lids on the ranch dressing containers and set them beside each of the chicken/bean rolls in the lunch container.
May add desired amount of shredded cheese beside the chicken/bean roll to the opposite side of the lettuce.
Crush up a handful of tortilla chips and evenly divide them into 6 small snack size ziplock bags.
Place all six of the salads into the refrigerator until you're ready for lunch.
(Do not refrigerate the crushed up tortilla chips.)
