Mexican Chicken Wrap * Chicken Fajita * Applebee's Copycat

Here's a south-of-the-border lunch or snack, compliments of *All You* (a new magazine). Use less or more hot sauce depending on how much SpIcE you like!

• Ready In: 15 mins
• Serves: 4
• Yields: 4 tortillas

Ingredients

• 3⁄4 cup salsa (mild or hot)
• 1⁄2 cup mayonnaise (softened) or 1⁄2 cup sour cream (softened) or 1⁄2 cup cream cheese (softened)
• 4 (10 inch)  flour tortillas
• 1 1⁄2 cups  grated cheddar cheese
• 1  tablespoon  oil
• 2  cups chicken meat
• 1 1⁄2 teaspoons  hot sauce (you decide)
•  salt, to taste
• 2  cups  finely chopped iceberg lettuce
• 1  cup chopped tomato

Directions

1. In a small bowl, mix salsa and mayo; set aside.
2. Preheat oven to 350; arrange tortillas on two baking sheets; sprinkle with cheese; bake for five minutes (cheese melts).
3. While that's cooking, warm oil in large skillet on medium-high; add chicken, sauce and salt and stir-fry until cooked through.
4. Place tortillas on counter, top with lettuce, chicken, tomatoes; roll up, cut in half and serve with the mayo-salsa dip.
5. OPTIONS: Black or green olives.
6. SUBSTITUTIONS: Crab or shrimp instead of chicken, romaine lettuce for the iceberg, Monterey Jack for the Cheddar, corn instead of flour tortillas.