Crispy Chicken Salad Wraps |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Restaurant quality wraps-from America's Test Kitchen. These are OUTSTANDING. Best served warm, but could be served cold. I was surprised how easy and tasty these are. I thought the mayo and sour cream wouldn't be enough but worked perfectly, without the mayo and sour cream taste! Wraps are heated in skillet to sear seam. I used my mini food processor to 1st chop celery then 2nd chop cilantro. Ingredients:
1/3 cup mayonnaise |
1/3 cup chopped fresh cilantro |
3 scallions, sliced thin |
3 celery ribs, chopped fine |
2 tablespoons sour cream |
2 teaspoons hot sauce (tabasco) |
1 large rotisserie-cooked chicken, skin discarded (3 cups-meat chopped or shredded into bite size pieces) |
salt and pepper |
2 cups shredded sharp cheddar cheese |
4 flour tortillas (12 inch-larger size-i use the flavored mission wraps) |
cooking spray |
Directions:
1. In a bowl, whisk mayo, cilantro, scallions, celery, sour cream and hot sauce.
2. Add chicken and toss to coat.
3. Season with salt and pepper.
4. Sprinkle cheese on tortillas, leaving 1/2 inch border around edges then arrange chicken salad in center and roll.
5. Spray cooking spray all over outside, wrapped tortilla.
6. Heat nonstick skillet, and arrange wraps, seam side down, and saute for 1-mins until slightly brown crisp per side.
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