These Crispy Chicken Wraps are so light and refreshing for dinner. This is also yet another recipe that I found on a website via Pinterest, but has changed throughout the years that I have been making it. And I can ‘hide’ a couple veggies in it and even trick myself into eating them! The recipe calls for a rotisserie chicken, which does make it easier, but a lot of times I just use some boneless skinless chicken breasts and boil then shred it. I almost prefer that because I don’t care for dark meat.
- 1/3 cup mayonnaise
- 1/4 cup cilantro chopped
- 3 scallions sliced thin
- 2 celery ribs chopped
- 2 tbsp sour cream
- 2 tsp hot sauce
- 1 rotisserie chicken skin discarded, meat shredded to bite-sized(about 3 cups)
- 2 cups shredded cheddar cheese
- 4 flour tortillas 12 inch
Whisk the mayonnaise, cilantro, scallions, celery, sour cream, and hot sauce in a large bowl
Add chicken and toss to combine
Arrange chicken mixture down center of each tortilla
Sprinkle cheese over chicken mixture
Roll up the chicken tortillas
Heat a large 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 plate and repeat with remaining wraps
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