Crispy Chicken Wraps

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.