Mexican Chicken Wrap * Chicken Fajita * Applebee'S Copycat

• 3/4 cup salsa (mild or hot)
• 1/2 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

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.

salsa, sour cream, flour tortillas, cheddar cheese, oil, chicken meat, hot sauce, salt, iceberg lettuce, tomato

Taken from www.food.com/recipe/mexican-chicken-wrap-chicken-fajita-applebees-copycat-229992 (may not work)