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Mexican Chicken Wrap

Prep time 5 mins
Cook time 10 mins
Yield 4 Servings
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

Nutrition Information

  • calories 763
  • fat 48 g
  • satfat 13 g
  • protein 38 g
  • carbohydrate 44 g
  • fiber 3 g
  • cholesterol 144 mg
  • sodium 452 mg

How to Make It

  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.