2 cups shredded skinless, boneless rotisserie chicken breast 1/2 cup prepared salsa verde 8 (6-inch) corn tortillas 2 cups thinly sliced purple cabbage 1/3 cup canola mayonnaise
How to Make It
Combine chicken and salsa in a saucepan over medium heat; cook 2 minutes or until thoroughly heated.
Heat tortillas 20 seconds on each side over an open flame or according to directions.
Combine cabbage and mayonnaise in a bowl; toss to coat.
Divide chicken mixture evenly among tortillas. Top with cabbage mixture.