Source: Chef Sean Grant – Ruby’s Diner, Phoenix, Arizona
6 ounces chicken breast, grilled and sliced or shredded
1/4 teaspoon salt
2 (7-inch) flour tortillas
2 ounces jack-Cheddar cheese mix, grated
2 ounces lettuce, chopped
2 ounces salsa
1-1/2 ounces taco sauce
1 tablespoon green onion, chopped
Guacamole to taste (optional)
Sour cream to taste (optional)
Place chicken in warmed tortillas. Top with remaining ingredients. Serve immediately.