Tuesday, January 24, 2012
Elyse's Chicken Wraps
Ok, I'm not a food blogger and have no intention of becoming one but I was thinking while making dinner tonight that I should totally share this recipe. Besides, it works with the theme because I like to cook and cooking is one of the first things I worked my way back to doing as soon as I could stand up long enough!
Our amazing friends and family brought us meals for weeks after I got out of the hospital and everything was so good. I hear horror stories about casseroles and terrible food but, I am pleased to say, we didn't get anything inedible. Not that I'd mention it if we did but I CAN ASSURE YOU we ate everything, haha. We call one of the meals that has become part of our regular dinner rotation Elyse's Chicken Wraps because, well, our community group member Elyse brought them. I love this recipe. It's really good as is. And it is also forgiving with substitutions and frozen ingredients.
You can use whatever cooked chicken you make or have leftover but I like to get a big family pack of bone-in chicken breasts (I have tried to like thighs in the name of economy but I just can't) and put them into the crock pot with a low sodium chicken broth and cook it on low for 7 or 8 hours. I strain and save the broth for other recipes and then shred and freeze the chicken for the wraps and things like Chicken Enchilada Dip and Tortilla Soup. I also chop up and freeze my parsley, green onions, and cilantro whenever I have to buy a bunch because I usually don't need much at one time. So, you really can make this meal from frozen stuff in the freezer--which is what I did tonight. Anyway, on to the recipe!
Elyse's Chicken Wraps
adapted from parents.com
makes 8 wraps
1 cup light mayonnaise
1/2 cup chopped cilantro
8 scallions, trimmed and thinly sliced
1/4 cup light sour cream or plain yogurt
16 oz. grilled chicken strips or other chicken
8 8-inch tortillas, wheat or white
8 slices provolone or cheddar
2 tablespoons olive oil
1. In a large bowl, whisk together mayonnaise, cilantro, scallions, and sour cream. Cut the chicken into 1/2-inch pieces (or shred) and stir into mayonnaise mixture.
2. Lay one slice cheese on tortilla or, if using shredded cheese, sprinkle slightly off-center. Spread heaping 1/2 cup chicken mixture over cheese; roll up tightly.
3. Heat a olive oil in a 12-inch nonstick skillet over medium-high heat. Place 4 wraps in skillet, seam side down; cook for 2 minutes or until crisp. Turn over; cook another 2 minutes. Repeat with remaining wraps.
Again, this recipe is super forgiving. Elyse suggested eyeballing the mayo and other ingredients to get the level of creaminess for your amount of chicken that you prefer. If you try it out, let me know how it goes!