Crispy Chicken Wraps

Crispy Chicken Wraps

Looking for a quick and easy lunch or dinner idea?  These wraps are perfect!  I did not think that these wraps would be very filling, but I was wrong!  My husband and I each only ate one (with a side of pasta salad), and we were full!  Plus they tasted amazing…like, way better than I expected such a simple wrap to taste!

This recipe takes only about 10 minutes to prepare if you already have pre-cooked chicken like a rotisserie.  I didn’t have any pre-cooked so I did have to take an additional 25 minutes to bake and shred the chicken, but it wasn’t a big deal.  I was able to get out and mix together all of my other ingredients while the chicken was in the oven.

Crispy Chicken Wrap

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Source:  Mel’s Kitchen Cafe

Serves: 4

Ingredients:
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!)
3 c shredded rotisserie chicken, skin discarded
2 cups shredded cheddar cheese
4 (12-inch) flour tortillas

Directions:
Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine.

Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas and spray the tortillas all over with cooking spray.

Arrange 2 wraps, seam-side down, in *panini press*and cook until golden brown and crisp. Transfer to a plate and repeat with remaining wraps.

*If you don’t have a panini press, heat a skillet or griddle to medium high heat, and cook wraps for about 3 minutes on each side, or until golden and crisp.

14 thoughts on “Crispy Chicken Wraps

    • I got a panini press as a wedding present, thinking I wouldn’t really use it, but I LOVE it! It’s not something we use every day, but we’re definitely glad we have it!

  1. Looks yummy! A nice alternative to a panini press is a cast iron skillet “grill pan”. Put the sandwich/wrap on the pan then put another heavy bottom pan that has been heated on a separate burner on top of the sandwich One less kitchen gadget.

  2. I made these tonight. Messed up and added all the cheese to the chicken mixture. I ended up with 1 extra wrap – the kids loved it and saved their leftovers for lunch tomorrow. And I still have 1 and 1/2 wraps left. :) LOVE it!!! thanks

  3. This was a total HIT in my house. I messed up and combined all the cheese with the chicken mixture. I ended up with one extra wrap. Not a bad idea – tomorrow’s lunch is made! Thank you!! (I used 2 iron skillets – both square bottom was a grill pan top just plain – worked just fine)

  4. I made these tonight and they were so good! In my feeble attempt to get my toddlers to eat more vegetables, I added two big handfuls of spinach to the chicken mix, and it was awesome! My husband even said “these are like Hot Pockets from Heaven!”

    What I love even more is how this is such a great base recipe! I’m already thinking of how to make them Mexican (black beans, corn kernals, a little salsa), or Italian (tomatoes, mozzarella, spinach?). Thanks for the great start!

    • lindsayballen 11 March, 2014 at 7:59 pm - Reply Author

      Awesome! Glad they were a hit! The spinach trick is pretty genius, and I’m sure it tasted good too! If you’re looking for a good Italian wrap, you should check out my recipe for Chicken Pesto Mozzarella Wraps. It’s one of my favorites!

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