A delightful twist on the classic chicken fajita wrap, perfect for a quick and flavorful meal.
In a mixing bowl, combine the mild salsa and light mayonnaise to create a creamy dip. Set aside.
Using light mayonnaise reduces the calorie content without compromising flavor.
Preheat your oven to 350°F (175°C). Arrange the large flour tortillas on a baking sheet, sprinkle them evenly with shredded cheddar cheese, and bake until the cheese melts, about 5 minutes.
Keep an eye on the tortillas to prevent over-baking.
While the tortillas are in the oven, heat a skillet over medium-high heat. Season the boneless, skinless chicken breast with salt and ground black pepper, then cook until fully done, about 7-8 minutes per side. Slice into strips.
Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
Lay the baked tortillas on a flat surface. Layer each with fresh iceberg lettuce, sliced ripe tomato, and cooked chicken strips. Roll each tortilla tightly to form a wrap.
Warming the tortillas slightly makes them more pliable and easier to roll.
Cut each wrap in half and serve with the prepared salsa-mayo dip on the side. Enjoy your meal!
Serve immediately for the best texture and flavor.
