Peruvian Chicken Wraps

serves 4

Ingredients
Whole wheat burrito size tortillas
4 boneless skinless chicken breast - cubed
5 stems of spring onions (scallions) - thinly diced (keep the white and green part separate)
5 - 6 tablespoons of store bought yellow Aji Sauce
1 - 2 tablespoons of yogurt (can add more or less to adjust the spice level to your likeness)
1/2 cup of ready made queso salsa cheese dip
1 cup diced tomatoes 
1 cup diced onions 
1 teaspoon cumin
1 teaspoon salt and black pepper
1 tablespoon oil
 handful of cilantro or mint chopped (for garnish) 

Directions
Combine yogurt and aji sauce in a mixing bowl. Marinate the cubed chicken in the aji sauce. Let it stand in the refrigerator for 2 hours or more, for a good flavor.
Heat a non stick pan and add oil to it.
Once the oil the oil is hot, add cumin and roast till fragrant (just a few seconds)
Add the scallion whites and saute another minute or so. 
Add the marinated chicken and cook until it is cooked thru stirring occasionally (about 8-10 min). If it looks too runny, let the chicken simmer on low heat until most of the water evaporates but not all.
Add salt, pepper and scallion greens right before turning the stove off.
Take out the ready chicken in a mixing bowl and add the tomatoes, onions, and cilantro/mint. Mix well.

For Wraps:- 
Take a tortilla and spread a teaspoon of queso cheese in the center. Add a cpl tablespoons of the chicken mixture to it. wrap it up like a burrito and its ready to eat. 
* You can also crunchify the wraps by adding some lightly crushed tortilla chips on top of the chicken mixture.

Can serve with this aji sauce on the side to increase the spiciness.  
Aji sauce for dipping:
5-6 tbsp cream of aji (can use the store bought version) 
1 1/2 tablespoons olive oil
2 green onions, chopped
2 tablespoons lime juice mix well and serve. 

Enjoy!