INGREDIENTS:
- 1/2 cup of mayonnaise
- 2 tbsp of Parsley, chopped
- 2 scallions, chopped
- 2 celery, chopped finely
- 1/4 tsp of Tabasco
- 3 boneless, skinless chicken breasts
- 1 cup of cheddar cheese
- 4 flour tortillias
- cooking oil or olive oil
- salt and pepper
INSTRUCTIONS:
- Season the chicken with salt and pepper on both sides. Add olive oil to a preheated pan. Place the chicken in and fry it, over medium high heat, until it is cooked through. This should take about 4 minutes on each side. Shred it, using two forks, and set it aside.
- Add the mayo, scallions, celery, parsley, tabasco, shredded chicken to a mixing bowl. Toss everything together.
- Grate some cheese over the torilias leaving about a 1/2 border around the edges. Scoop 1/4 of the chicken mixture into the top 2/3′s of the tortillias, tuck it under, and roll it. Spray it with cooking spray. Heat a nonstick pan over medium heat and place the chicken salad wraps in seam side down. Cook them for about 2 to 3 minutes on each side until they are crisp and golden brown.
- Serve and enjoy your chicken salad wraps.
Source: Kain Klab
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