Mexican Chicken Wrap

Prep Time: 5 minutes
Cook Time: 10 minutes
Yield: 4 Servings

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

Preparation

In a bowl, stir together salsa and mayonnaise. Cover and refrigerate dip.

Preheat oven to 350°F. Arrange tortillas on 2 baking sheets; sprinkle evenly with cheese. Bake for 5 minutes, until cheese has melted.

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.

Place tortillas on a counter. Top with lettuce, chicken and tomatoes. Roll up, cut in half and serve with dip.

Nutritional Information

Calories:

763

Fat:

48g (sat 13g)

Protein:

38g

Carbohydrate:

44g

Fiber:

3g

Cholesterol:

144mg

Sodium:

452mg