Categories: Sandwiches

Ingredients

• 1/2 cup milk
• 1/4 cup mayo
• 1 tbsp. dry ranch dressing mix
• 5 tbsp. salsa
• 8 (6-inch) corn tortillas
• 2 cups shredded cooked turkey or rotisserie chicken
• 1/2 tsp cumin
• 2 cups packaged shredded red cabbage
• 1 cup crumbled queso fresco
• 1/2 cup sliced green onion
• 1 avocado, peeled, pitted and diced
• Lime wedges

Directions

1. Stir together milk, mayo, ranch dressing mix, and 1 tbsp. salsa in a small bowl. Chill, covered, until serving.

2. Warm tortillas in a large dry skillet over medium-high heat, about 30 seconds per side. Stack and wrap in foil to keep warm.

3. Stir together remaining salsa, chicken, and cumin in skillet; cook over medium heat until heated through, 3-5 minutes. Divide among tortillas; top with remaining ingredients and 1 tbsp. dressing mixture. Serve with lime wedges and hot sauce.

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