Mexican Chicken Wraps

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.

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