Crispy Chicken Salad Wraps

• ¼ cup Greek yogurt
• 1/3 cup Fresh chopped cilantro
• 3 Scallions, sliced thin
• 3 Celery ribs, finely chopped
• 2 tablespoons Light sour cream
• 2 teaspoons Hot sauce (Tabasco)
• 3 cups Cooked, shredded skinless chicken breast
• 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. 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 and serve immediately.

Servings: 8

Nutrition Facts