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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Add kick to your chicken wrap with a spicy, Mexican salsa. Ingredients:
3/4 cup salsa |
1/2 cup mayonnaise |
4 (10-inch) flour tortillas |
1 1/3 cups grated cheddar |
1 tablespoon vegetable oil |
4 skinless, boneless chicken thighs, trimmed and cut into 1/2-inch pieces (1 lb.) |
1 1/2 teaspoons hot sauce |
salt |
2 cups finely chopped iceberg lettuce |
1 cup chopped tomatoes |
Directions:
1. In a bowl, stir together salsa and mayonnaise. Cover and refrigerate dip.
2. Preheat oven to 350°F. Arrange tortillas on 2 baking sheets; sprinkle evenly with cheese. Bake for 5 minutes, until cheese has melted.
3. Meanwhile, warm oil in a large skillet over medium-high heat. Add chicken, hot sauce and salt and cook, stirring, until just cooked through, 4 minutes.
4. Place tortillas on a counter. Top with lettuce, chicken and tomatoes. Roll up, cut in half and serve with dip.
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