Grilled Chimichiladas
Printable Version2 tablespoons light mayonnaise
1/4 cup chopped fresh cilantro
1/4 cup chopped fresh cilantro
juice from 1 lime
2 tablespoons sour cream
3 cups cooked, shredded chicken2 tablespoons sour cream
2 cups shredded cheese
1 tablespoon salsa
4 oz green chilies
1/4 large onion
4 whole wheat flour tortillas
Mix the mayonnaise, cilantro, lime juice, and sour cream a in a large bowl.
Mix the mayonnaise, cilantro, lime juice, and sour cream a in a large bowl.
Puree salsa, green chilies, and onion until smooth, then add to mayonnaise mixture. Add chicken and cheese and toss to combine.
Arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. If the tortilla will not stay closed on its own, use a toothpick to secure ends. 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.
Arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas, leaving edges open. If the tortilla will not stay closed on its own, use a toothpick to secure ends. 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.
Serves 4.
Adapted from: Melanie
No comments:
Post a Comment