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!”
READY IN:
15mins
SERVES:
4
YIELD:
4 tortillas
UNITS:
US

Ingredients Nutrition

Directions

  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.

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