Mexican Chicken Wrap

Mexican Chicken Wrap
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  • ½ cup mayonnaise
  • 1 tablespoon vegetable oil
  • 1 ½ teaspoons hot sauce
  • Salt
  • 1 1/3 cups grated Cheddar
  • 1 cup chopped tomatoes
  • 4 (10-inch) flour tortillas
  • + 3 more ingredients
    • ¾ cup salsa
    • 2 cups finely chopped iceberg lettuce
    • 4 skinless, boneless chicken thighs, trimmed and cut into 1/2-inch pieces (1 lb.)

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...

View full recipe at My Recipes


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