You simply can’t go wrong with these, but if you want to tinker with the recipe, you might want to sub out the sour cream with Greek yogurt, and go with organic or a reduced fat mayonnaise. She heats things up with a little hot sauce, so these aren’t going to bore you while you’re eating them. Pass on the pictured potato chips if you’re looking to use this as a diet food.

INGREDIENTS

  • 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 centre of each tortilla. 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.