¾ cup salsa
½ cup mayonnaise
4 (10-inch) flour tortillas
1 ⅓ cups grated Cheddar
1 tablespoon vegetable oil
4 skinless, boneless chicken thighs, trimmed and cut into 1/2-inch pieces (1 lb.)
1 ½ teaspoons hot sauce
Salt
2 cups finely chopped iceberg lettuce
1 cup chopped tomatoes
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 salt and cook, stirring, until just cooked through, 4 minutes.
Place tortillas on a counter. Top with lettuce, chicken and tomatoes. Roll up, cut in half and serve with dip.
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