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  Crispy Chicken Salad Wraps
   Poultry
   Cook's Country
   9/8/2008
Ingredients:
1/3 cup mayo
1/3 cup fresh chopped cliantro
3 scallions, sliced thin
2 celery ribs, chopped fine
2 T sour cream
2 tsp hot sauce
1 rotisserie chicken, skin discarded, meat shredded into bite sized pieces (about 3 cups)
salt & pepper
2 cups shredded sharp cheddar cheese
4 (12-inch tortillas)
Instructions:
1. Whisk mayo, cilantro, scallions, celery, sour cream & hot sauce in large bowl. Add chicken & toss to combine. Season with salt & pepper.

2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken salad in center of tortilla. Roll stuffed tortillas, spray all over with cooking spray, & sprinkle with salt & pepper.

3. Heat large nonstick skillet over med heat for 1 min. Arrange 2 wraps; seam-side down, in pan & cook until golden brown & crisp, about 1 min per side. Transfer to plate & repeat with remaining wraps. Serve.

Serves 4.
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