Chicken Tortilla Salad

1/2 pound boneless skinless chicken breasts, cut into thin strips
2 flour tortillas (8 inches), warmed
1/4 cup mayonnaise
2 cups torn lettuce
1 large tomato, cut into wedges
4 to 6 thin slices red onion
1 medium carrot, grated
1/2 cup shredded cheddar cheese
Salsa, optional

In a skillet coated with nonstick cooking spray, cook chicken until no longer pink. To assemble, place tortillas on serving plates.

Spread with mayonnaise. Top with lettuce, chicken, tomato, onion, carrot and cheese. Serve with salsa if desired. Makes 2 servings.