Mexican Chicken Wrap

• 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

1. In a bowl, stir together salsa and mayonnaise. Cover and refrigerate dip.
2. Preheat oven to 350u0b0F. Arrange tortillas on 2 baking sheets; sprinkle evenly with cheese. Bake for 5 minutes, until cheese has melted.
3. 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.
4. Place tortillas on a counter. Top with lettuce, chicken and tomatoes. Roll up, cut in half and serve with dip.

salsa, mayonnaise, flour tortillas, cheddar, vegetable oil, skinless, hot sauce, salt, iceberg lettuce, tomatoes

Taken from www.myrecipes.com/recipe/mexican-chicken-wrap (may not work)