1wholerotisserie chicken, sliced and shredded, with the skin reserved
8 6-inchcorn and wheat blend tortillas (I recommend the La Tortilla Factory brand)
1bag Southwest salad mix kit (I love the Taylor Farms and Member's Mark Sam's Club versions)
Optional: slices of avocado, fresh lime wedges, and Mexican hot sauce (such as Cholula or Tapatio)
Slice and shred the meat from the rotisserie chicken. Cut pieces of the skin into 1'' pieces.
Place a small nonstick skillet over medium heat. Add a tablespoon of olive oil. Add the pieces of chicken skin to the oil and cook them for 2-3 minutes on each side until crispy. Transfer to a paper towel-lined plate and sprinkle with a little salt.
Warm the tortillas, either in a tortilla warmer, in a skillet, or under a damp paper towel in the microwave.
Empty the contents of the salad kit (the greens and mix-ins) in a bowl and toss together. Reserve the dressing and cut a small slit in the top corner of the package.
Fill the warm tortillas with chicken, then top with the salad mix, crispy chicken skin, and drizzles of the dressing. Optional toppings include slices of fresh avocado, squeezes of lime juice, or a dash of Mexican hot sauce. ENJOY!