Crispy Chicken Wraps

from melskitchencafe.com

**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 (I omitted these due to my husband’s non-celery preference)

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

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, leaving edges open. Spray the tortillas all over with cooking spray. Heat a large non-stick 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 a plate and repeat with remaining wraps. Serve.