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!
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READY IN: 15mins
SERVES: 4
YIELD: 4 tortillas
UNITS: US
INGREDIENTS
Nutrition- 3⁄4
- 1⁄2
- 4(10 inch) flour tortillas
- 1 1⁄2cups grated cheddar cheese
- 1tablespoon oil
- 2cups chicken meat
- 1 1⁄2teaspoons hot sauce (you decide)
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- 2cups finely chopped iceberg lettuce
- 1cup chopped tomato
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DIRECTIONS
- In a small bowl, mix salsa and mayo; set aside.
- Preheat oven to 350; arrange tortillas on two baking sheets; sprinkle with cheese; bake for five minutes (cheese melts).
- While that's cooking, warm oil in large skillet on medium-high; add chicken, sauce and salt and stir-fry until cooked through.
- Place tortillas on counter, top with lettuce, chicken, tomatoes; roll up, cut in half and serve with the mayo-salsa dip.
- OPTIONS: Black or green olives.
- SUBSTITUTIONS: Crab or shrimp instead of chicken, romaine lettuce for the iceberg, Monterey Jack for the Cheddar, corn instead of flour tortillas.
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