Rotisserie Chicken Wednesday

   

This clever recipe for Crispy Chicken Salad Wraps from Cook's Country magazine reminds me of a chimichanga, which is a fried burrito. Sometimes chimichangas are deep-fried, but this chicken version isn't, saving some calories and fat grams.

I haven't made this recipe but I'm going to give it a whirl soon. The trick, according to the instructions, is to make sure you put them in the skillet seam-side down so they don't unroll on you. That, my cooking friends, could be a big mess!

Crispy Chicken Salad Wraps
1/3 cup mayonnaise
1/3 cup chopped fresh cilantro
3 scallions, sliced thin
2 celery ribs, chopped fine
2 tablespoons sour cream
2 teaspoons hot sauce
1 rotisserie chicken, skin discarded, meat shredded into bite-sized pieces (about 3 cups)
Salt and pepper
2 cups shredded sharp cheddar cheese
4 (12-inch) flour tortillas

Whisk mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in large bowl. Add chicken and toss to combine. Season with salt and pepper.

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, and sprinkle with salt and pepper.

Heat large nonstick skillet over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, 1 to 2 minutes per side. Transfer to plate and repeat with remaining wraps. Serve.

Serves 4.

Source: Cook's Country, June/July 2008

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