Mexican Chicken Wrap

Ingredients

• 1.3 cups cheddar grated
• 4 10-inch flour tortillas ()
• 1.5 teaspoons hot sauce 
• 2 cups iceberg lettuce finely chopped
• 0.5 cup mayonnaise 
• 0.8 cup salsa 
• 4 servings salt 
• 4  chicken thighs boneless skinless trimmed cut into 1/2-inch pieces (1 lb.)
• 1 cup tomatoes chopped
• 1 tablespoon vegetable oil 

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. In a bowl, stir together salsa and mayonnaise. Cover and refrigerate dip.
2. Preheat oven to 350F. Arrange tortillas on 2 baking sheets; sprinkle evenly with cheese.
3. Bake for 5 minutes, until cheese has melted.
4. Meanwhile, warm oil in a large skillet over medium-high heat.
5. Add chicken, hot sauce and salt and cook, stirring, until just cooked through, 4 minutes.
6. Place tortillas on a counter. Top with lettuce, chicken and tomatoes.
7. Roll up, cut in half and serve with dip.