Crispy Chicken Wraps:

Okay. I go to Melanie's blog. A lot. She's just an amazing cook! I tried these and they were wonderful. However, mine didn't crisp up like hers, so I just put the filling on top of some home-made wheat bread and sprinkled with cheese and we chowed down. My kids even asked for seconds and I ate the rest of it that night. It was so good. Very easy and very quick. Also, like I've said many, many times, I'm not a good photographer. My friend Becky has given me some tips and I hope to post more "appealing" pictures in the future. This one has been sitting in my que for awhile now.





CRISPY CHICKEN WRAPS:

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

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

And if you are wanting to try the wrap method:

**To prevent the wraps from unrolling during cooking, be sure to start them seam-side down in step 3.

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 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.