Monday, January 21, 2013
Crispy Chicken Salad Wraps
Saturday night, I channeled my inner 80-year old and stayed home for the evening. I drank juice box wine, talked to my sister on the phone for an hour, watched old episodes of What Not to Wear, and read the Smitten Kitchen Cookbook from cover to cover. It was glorious. I also got sucked into a really bizarre Wikipedia vortex that resulted in me reading about obscenity laws in America...don't even ask. Clearly, my New Year's resolution to use my free time more productively is not going very well.
Apparently, these seemingly mundane activities got the creative juices flowing in my brain, and I woke up at 3 a.m. on Sunday morning with a really funny idea for a blog post. Usually, when I wake up in the middle of the night with an idea, I send myself an email from my phone and deal with it in the morning. However, I must have fallen asleep again too quickly to email myself, and now I forget what I wanted to write about. I remember that I had an awesome idea, but I have no clue what it was. I am so stinkin' pissed right now. Just know, it was really, really good, but probably super weird since it came to me in a dream. I've been rendered completely incapable of remembering things on my own, without the aid of technology. Awesome.
Let's move forward and discuss these wraps. This chicken salad is outstanding. Who knew that putting loads of green onions and cilantro in chicken salad would take it from good to great? This is usually where I'd try to convince cilantro haters to just taste it one more time, but I recently learned that cilantro hatred is actually genetic. Apparently, those of you who hate cilantro have a gene that makes it taste like soap! That makes me very sad for you, because I think cilantro tastes like unicorns, pug puppies, and angels are having a wildly delicious fiesta in my mouth. To each their own.
The chicken salad gets wrapped up with a generous amount of extra-sharp cheddar, and then the wrap is toasted in a skillet. The wrap gets crispy, the cheese gets melty, and lunchtime nirvana is yours.
Here's what you'll need:
1/3 cup mayonnaise
1/3 cup finely chopped fresh cilantro
3 scallions, thinly sliced
2 celery ribs, finely chopped
2 tablespoons sour cream (I used light)
1 teaspoon hot sauce
3 cups cooked, shredded skinless chicken breast (about 3 boneless chicken breasts, OR make it really easy on yourself and just use a rotisserie chicken!)
Salt and pepper
2 cups shredded extra-sharp cheddar cheese
4 10-inch flour tortillas
In a medium bowl, stir together mayo, cilantro, scallions, celery, sour cream, and hot sauce. Add chicken, toss to combine, and season to taste with salt and pepper.
Sprinkle 1/2 cup of cheese over each tortilla, leaving a 1-inch border around the edges. Scoop 1/4 of the chicken mixture in the center of each tortilla, like so:
Roll up, and spray all over with cooking spray.
Coat a non-stick skillet in cooking spray, and heat over medium heat. Seam side down, cook 2 wraps until golden brown 1-2 minutes. Turn the wrap over, and cook the other side for 1-2 minutes, until golden brown. Transfer to a plate, and repeat with the remaining 2 wraps.
Cut each wrap in half with a serrated knife, and serve immediately.
Source: Adapted from The Best Simple Recipes (I'm seriously in love with this cookbook - the vegetarian chili I made earlier this month is adapted from here too!)
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