Mexican Chicken Wrap * Chicken Fajita * Applebee's Copycat |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Here's a south-of-the-border lunch or snack, compliments of *All You* (a new magazine). Use less or more hot sauce depending on how much SpIcE you like! Ingredients:
3/4 cup salsa (mild or hot) |
1/2 cup mayonnaise (softened) or 1/2 cup sour cream (softened) or 1/2 cup cream cheese (softened) |
4 (10 inch) flour tortillas |
1 1/2 cups grated cheddar cheese |
1 tablespoon oil |
2 cups chicken meat |
1 1/2 teaspoons hot sauce (you decide) |
salt, to taste |
2 cups finely chopped iceberg lettuce |
1 cup chopped tomato |
Directions:
1. In a small bowl, mix salsa and mayo; set aside.
2. Preheat oven to 350; arrange tortillas on two baking sheets; sprinkle with cheese; bake for five minutes (cheese melts).
3. While that's cooking, warm oil in large skillet on medium-high; add chicken, sauce and salt and stir-fry until cooked through.
4. Place tortillas on counter, top with lettuce, chicken, tomatoes; roll up, cut in half and serve with the mayo-salsa dip.
5. OPTIONS: Black or green olives.
6. SUBSTITUTIONS: Crab or shrimp instead of chicken, romaine lettuce for the iceberg, Monterey Jack for the Cheddar, corn instead of flour tortillas.
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