Direct from one of my favorite food magazines on the planet, these Crispy Chicken Wraps from Cook’s Country are simple, extremely fast to put together, require NO heating up the oven in the summer temps, and are incredibly delicious. Once again, my kids and husband (and myself) ate them up and the verdict was I should make these again…and often. A perfect summer, weeknight, FAST meal!
Crispy Chicken Wraps
Printable Version
Printable Version with Picture
**To prevent the wraps from unrolling during cooking, be sure to start them seam-side down in step 3.
INGREDIENTS:
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
DIRECTIONS:
Whisk the mayonnaise, cilantro, scallions, celery, sour cream and hot sauce in a large bowl. Add chicken and toss to combine. 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. 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.
Recipe Source: adapted from Cook’s Country
{ 56 comments… read them below or add one }
Megan – I’m glad that you liked this just as much as we did! Sorry yours turned out a big spicer – I’ll have to post the brand of my hot sauce in the recipe just as a disclaimer that mine weren’t overly spicy. Thanks for checking in to let me know.
I can’t believe you posted this over a year ago and I finally got around to making these tonight! lol
Perfect for those warmer evenings, and now that spring is finally here for us, I think this might become a regular quick meal. So many possibilities.
Oh, and the hot sauce we used must have been a bit hotter than the one you used, because it definitely had a bit of a bite! lol I know to adjust that a little for next time, but it’s definitely essential for the flavour it gives.
Megan
I was wondering, would this work for leftovers the next day? I wouldn’t cook the wrap, or even fill it if I had leftover stuffing.
Thank you.
I have made these twice now and all three kids gave them a “thumbs up”. They are especially good for those nights when you have a million other thing going but you still need to fit in something for dinner. -Liz K.
Oh my goodness, I made these tonight and they were great! We really enjoyed something a little different than the usual. Thanks for sharing!
These sound so delicious and love it that they don’t have to be cooked in the oven. Wonder if they could be grilled, too. May give that a whirl just to see how that would taste.
That is so weird! Not the food, the fact that we eat so alike. I made almost the same thing for dinner, only I use ranch dressing and rotisserie chicken and cheese. I’m sure yours tasted much better, but mine weren’t too bad either!
I just had to let you know that I made these last week and they are so fab! My husband loved them so much. They are his new fave. Thanks for the easy and yummy recipe!
These were so delicious! My kids loved them too. I used some plain non-fat yogurt instead of all the mayo and sourcream… tasted great!
Liz – I was just thinking I need to make these again. I’m glad you liked them (and appreciated their “quick” quality). Thanks for letting me know!
They do look quite easy and delicious. I’ll have to check out that magazine a bit more. I’ve gotten a few free issues, but haven’t taken the plunge in ordering a subscrip. yet!
I TOOOOTALLY just starred these. My husband and I will LOVE them! Thanks for sharing the recipe!!
osagebluffquilter – sorry for taking so long to get back to you, I’ve been sick for a while. Anyway, I used regular mayonnaise because that is what I had on hand. I bet it would be fine with Miracle Whip if you like the taste and extra zing it adds. Let me know if you try it that way.
Yum, these look good! Great flavors rolled up together!
We tried this the other night with leftover beef taco meat and cheese, and it was a great way to use leftovers!
elizabeth
Not only do they sound delicious, but easy enough for a weeknight!! I think I’d be very happy if I could eat at your house every night…
I love Cooks Country magazine. I’m going to make these soon, I think it would be a hit with my fam’.
Nice picture, too!
I made these tonight and they were delicious! I got to thinking, while eating it, that this could be a very versatile recipe. I thought you could use ground beef(pre-cooked w/ taco seasoning), salsa, gaucamole and cilantro. Then cook like you’ve stated with the cheese. Have like a pan fried taco. Endless possibilities.
Those looks really tasty!
Elizabeth – great idea to use leftover taco meet. I hadn’t thought of doing that. Thanks for letting me know you enjoyed it!
These look fun and yummy. I am going to try them in my panini maker. I bet that would be good and quick!
These were so delicious! My kids loved them too. I used some plain non-fat yogurt instead of all the mayo and sourcream… tasted great!
mmm…crunchy, cheesy, and chicken-y–my favorite!
Did you use real Mayonnaise? All I have is Miracle whip.Osagebluffquilter
Yum yum yum,…Give Me some !!!
These were so delicious! My kids loved them too. I used some plain non-fat yogurt instead of all the mayo and sourcream… tasted great!
fmandds – great ideas on making this recipe more versatile. I’ll be honest – I didn’t even think of that! The taco option sounds awesome. Thanks for commenting!
These look delicious! Yum x
Anonymous – I’ve never saved the filling for leftovers but I’m sure it would be great. Like you said, I wouldn’t fill the tortilla until you are ready to grill them up. Good luck!
I made these today for lunch after church! Everydbody loved them and they worked perfectly in my panini maker! Yum! Thanks–this was a keeper!!
Hi Sarah – I’m glad you liked this quick meal! Thanks for letting me know.
I made these last night and they were awesome and my family loved them!! I am sharing this recipe with my sisters and mom! I omitted the celery and used whole wheat tortilla’s. It is definitely one I’d made again! Thanks for such a great cooking blog!!
Hey Lisa – have you commented here before? If so, I didn’t make the connection that it was YOU – you know, that I actually know you from a past life.
I just clicked on your profile and saw your beautiful picture and was glad that you commented. Anyway, I’m glad these worked out for you – great idea to use whole wheat tortillas! Hope all is well with you and your family.
I really enjoyed these wraps and so did my husband! It is sooo nice to have a great but easy recipe. Thanks for yet again another fabulous recipe!
Kara
Kara – glad the ease of this recipe won you over. Thanks for letting me know you and your husband liked these!
Hi Melanie! I’ve read in one of your posts that you cook chicken in the slowcooker and shred for meals such as this. What type of chicken do you use? I find when I use the slowcooker, the chicken is bland (no matter how much seasoning I use) and it never has “color” like yours do!
Do you cook for 8 hours or less time? Share your secret!
Thanks!
Lori – I usually do cook chicken in the slow cooker but it stays pretty light in color. The only way I get really good color on chicken is to bake it or grill it. Using the slow cooker, I usually put between two and four chicken breasts in the crockpot with about 1/4 to 1/2 cup chicken broth. I cook on low for about 4-5 hours. Then I let it cool slightly, shred, place in ziploc bags and drizzle a little of the liquid from the crockpot over to keep moist. Hope that helps!
Oooh, Melanie. These look yummy. I’ll have to think of a way to sneak the cheese past my non-cheese-loving son (whose child is that???!!!); maybe I could use white cheddar. What brand of hot sauce did you use? Do you mean in the small bottle, like Tabasco? Not salsa, with chunks, I’m assuming. Oh, and I’m new to your blog, so I’m reading from the very beginning.
Cheryl
Hey Cheryl – I’m so sorry your son doesn’t like cheese. Crazy! But I shouldn’t be talking since my kids don’t like potatoes and that’s like totally un-American. Anyway, I use Tabasco sauce when I have it but I have also used the Tapatio brand of hot sauce. Just whatever I have on hand, but yes, you are right, not the chunky salsa. Let me know if you try it!
These were very easy, light, and just perfect for a Saturday after working all day on the house. I used the new Sandwich Shop mayonaisse by Kraft in the Chipotle flavor and that was really yummy. My husband thought they tasted similar to Taco Time’s Crispy Chicken Burritos, but not greasy. Major compliment from him!
Ashlee – big compliment from your husband. I’m glad these were a hit!
Loved, loved, loved these!! I don’t think my tortillas were big enough because they wouldn’t stay together, but they were the biggest I could find. Next time I might wrap them in aluminum foil. We will be making these again! Thanks!!
Kensi – glad you liked this one – and great idea on wrapping them in foil.
I made these for dinner last night and got a big thumbs up from my husband. The cilantro and hot sauce really give it an interesting flavor. I used leftover home made tortillas (so they were smaller and made more wraps), my own cooked chicken instead of rotisserie, miracle whip, and yogurt instead of sour cream. Next time I think I’ll cut back on the mayo and sub in more yogurt. And I didn’t use scallions because I couldn’t find them in the store, and to be honest, I’m not actually sure what they are! Thanks for sharing another great one.
Vicky – scallion is just a fancy word for green onions. Sorry for the confusion – glad you liked these!
SO. GOOD. I found these awesomely healthy burrito-sized tortillas by La Tortilla Factory that taste just like regular flour tortillas but have only 100 calories and 8 grams of fiber so not only did this meal taste incredibly, it was also healthy! The chicken filling is so good, I’m thinking of using it as leftovers tomorrow on bread like regular chicken salad. Definitely keeping this one on the rotation
Delicious! That was what my 5 year old (VERY PICKY EATER) said. I had to beg her to try it, but one bite and she loved it. Thanks for another great recipe! I used canned chicken, because that’s what I had on hand and it worked great! My 6 year old was also skeptical, but also loved it. We’ll be making this one again for sure!
These were a hit – and so simple with rotisserie chicken. Thanks for a delicious recipe that got all thumbs up from a picky family!
Made this along with the Southwest Chicken Barley Chili and they were a great combo. The filling on these wraps was so flavorful and I loved how creamy it was. It was like a delicious upgrade to a quesadilla. I’ll definitely make again!
I’ve made these twice and both times they were gobbled down and complimented and requested again. Thank you!
Made this for dinner tonight and it was delicious!!! Super easy and now one of our favorites. I used the Cholula hot sauce and it did not make them spicey at all but did add a great flavor.
Delicious!!!! My husband couldn’t get over how good it was. Omitted the cilantro (I’m not a fan) and celery, used more hot sauce and added jalapeños. Will definitely be making again.
I bet this would work perfect between two flour tortillas on my quesadilla maker….Thanks for the idea
Made this tonight and it was great and easy! Definitely going in the rotation!
Hi, when you say roll them but leave the edges open…what does that mean?? Are they rolled like a taquito or folled over like a taco??
Brock – just roll them up without folding the edges in. So don’t roll them like a burrito with everything tucked inside, just roll them up like a taquito.
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