Crispy Chicken Salad Wraps

Crispy Chicken Salad Wraps


  • 1/3 cup mayonnaise
  • 1/3 cup finely chopped fresh cilantro
  • 3 scallions, thinly sliced
  • 2 celery ribs, finely chopped
  • 2 tablespoons sour cream (I used light) 
  • 1 teaspoon hot sauce
  • 3 cups cooked, shredded skinless chicken breast (about 3 boneless chicken breasts, OR make it really easy on yourself and just use a rotisserie chicken!)
  • Salt and pepper 
  • 2 cups shredded extra-sharp cheddar cheese
  • 4 10-inch flour tortillas


  1. In a medium bowl, stir together mayo, cilantro, scallions, celery, sour cream, and hot sauce. Add chicken, toss to combine, and season to taste with salt and pepper.
  2. Sprinkle 1/2 cup of cheese over each tortilla, leaving a 1-inch border around the edges. Scoop 1/4 of the chicken mixture in the center of each tortilla, like so:
  3. Roll up, and spray all over with cooking spray.
  4. Coat a non-stick skillet in cooking spray, and heat over medium heat. Seam side down, cook 2 wraps until golden brown 1-2 minutes. Turn the wrap over, and cook the other side for 1-2 minutes, until golden brown. Transfer to a plate, and repeat with the remaining 2 wraps. 
  5. Cut each wrap in half with a serrated knife, and serve immediately. 

more: Adapted from The Best Simple Recipes (I'm seriously in love with this cookbook - thevegetarian chili I made earlier this month is adapted from here too!)

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