This is excellent! It's quick, easy and delicious. While the dip is good, it makes me feel way too guilty to eat it, so I just use salsa instead.
Mexican Chicken Wrap
Add kick to your chicken wrap with a spicy, Mexican salsa.
Yield: 4 Servings
Cost per Serving: $2.18
Recipe from
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Recipe Time
Cook Time:
Prep Time:
Nutritional Information
Amount per serving
- Calories: 763
- Fat: 48g
- Saturated fat: 13g
- Protein: 38g
- Carbohydrate: 44g
- Fiber: 3g
- Cholesterol: 144mg
- Sodium: 452mg
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.
Mexican Chicken Wrap Recipe at a Glance
- COURSE: Main Dishes, Sandwiches
- CUISINE: Mexican
- MAIN INGREDIENT: Poultry
- PUBLICATION: All You
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