Mexican Chicken Wrap

Mexican Chicken Wrap Recipe
Add kick to your chicken wrap with a spicy, Mexican salsa.

Yield:

4 Servings

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 763
Fat 48 g
Satfat 13 g
Protein 38 g
Carbohydrate 44 g
Fiber 3 g
Cholesterol 144 mg
Sodium 452 mg

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.

Note:

June 2007
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