I got this tasty recipe from another Melanie (who not only shares my name, but is also the Mother of all boys, just like me :)–over at My Kitchen Cafe. She is my sister Erin’s sister in law, but I like to pretend we are related too! I love her, she is awesome! Anyway, back to the recipe…these little wraps were quick, easy and most importantly delicious! I loved that I did not have to heat up the oven, just plugged in my panini maker (or just heat up a skillet) and I was on my way to a great dinner. I served these with some watermelon and it felt like summer! Can you tell that I am ready for sunny skies and warm weather?!
Crispy Chicken Wraps
submitted by Melanie
recipe from 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 (the sharper the better, in my book)
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 use a panini maker like me) 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.