I finally got around to making this delightful little wraps after having the recipe for over a year. This makes a very quick meal if you use leftover chicken or a rotisserie chicken from the store. I used some sauteed chicken breasts to make mine. I originally saw the recipe in an issue of Cook's Country magazine (does this surprise anyone that I made yet another recipe from Cook's Country?) but I used Melanie's version from My Kitchen Cafe. Give this quick dish a try you won't be disappointed.
Crispy Chicken Wraps
Melanie at My Kitchen Cafe
**To prevent the wraps from unrolling during cooking, be sure to start them seam-side down in step 3.
1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
3 scallions, sliced very thin
2 celery ribs, chopped fine
2 tablespoons sour cream, light or regular
2 teaspoons hot sauce (this does not make them spicy but adds great flavor!)
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
2 cups shredded cheddar cheese
4 (12-inch) flour tortillas
1. Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine.
2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.
3. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. Serve.
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