Spirals & Spatulas: Crispy Chicken Wraps

Friday, October 14, 2011

Crispy Chicken Wraps

I've been having great luck with new recipes lately! This is another quick & easy & delicious one!

I must warn you - Jeff has been "helping" me in the kitchen lately. I think he finds it really funny that I photograph everything I cook (you know, in case it turns out good and I want to blog about it). So recently he's been doing photos for me. He likes to take strange photos from weird angles and photos that end up all blurry ("to show the stirring motion!"). He also does things like steal my cooking spray. Every now and then he does actually help, but he usually makes funny faces while he does it. It's kind of like having a little kid in the kitchen, except sometimes we both drink wine. Anyway, you can thank him for the first few photos of me in this post.

Recipe adapted from here.

Ingredients:
1/3 cup mayonnaise, light or regular
1/4 cup chopped fresh cilantro
3 scallions, finely chopped
2 tbsp sour cream, light or regular
3 tbsp picante sauce (or you could substitute a couple teaspoons of hot sauce if you're not from Texas and don't keep picante stocked in the fridge)
1 rotisserie chicken, deboned and shredded (about 3 cups)
2 cups shredded sharp cheddar
Flour tortillas (about 10)

Directions:
1. Whisk together the mayo, cilantro, scallions, sour cream, and picante in a bowl.
2. Add in the chicken and toss to coat.
3. Sprinkle cheese on the tortillas, leaving a 1/2-inch border around the edges.
4. Spoon chicken mixture into each tortilla.
5. Roll the tortillas up and spray the outsides with cooking spray.
6. Place each wrap in a skillet (seam-side down) on medium heat and cook until golden and crisp, about 2-3 minutes per side.