Mexican Chicken Wrap

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

Yield: 4 Servings
Cost per Serving: $2.18
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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 763
  • Fat: 48g
  • Saturated fat: 13g
  • Protein: 38g
  • Carbohydrate: 44g
  • Fiber: 3g
  • Cholesterol: 144mg
  • Sodium: 452mg


  • 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


  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.
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