1/2 cup salsa (any kind, but I used the Newman's Own Tequila Lime from last night)
1/2 cup sour cream
Mix them and put aside for later.
4 large flour tortillas
1 cup of shredded cheese (can be cheddar, mexican blend, or colby jack)
1 tbs of vegetable oil
2 boneless skinless chicken breasts
1 head of Romaine lettuce sliced thinly
1 large tomato seeded and chopped
Extra salsa (optional)
extra sour cream (optional)
Hot sauce (optional)
Preheat oven to 350
In a large skillet put your vegetable oil and cook the chicken breasts until no longer pink.
Remove from heat and allow to cool. When cool, chop them into small bite size pieces.
Place two tortillas on a cookie sheet and spread 1/4 cup of cheese on each tortilla. Bake in the preheated oven for about 5 minutes.
Remove from oven and place on a cutting board.
Place some of the lettuce down the center of the tortilla.
Then place some of the tomato down the center on top of the lettuce.
Next add the chicken on top.
Add the extra sour cream, salsa and a dash or two of hot sauce.
All wrapped up and served with spanish rice, chips and salsa/sour cream dip. I put a little bit of the salsa/sour cream dip in small gladware containers so that everyone could dip their own chips and can spoon a bit of dip onto their wraps.