EBT-Friendly: 85% of ingredients

From Erin Silberman

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Transform leftover chicken into the ultimate crispy, cheesy, and spicy wrap! With a creamy jalapeño filling and a parmesan-crusted exterior, this easy recipe is perfect for a quick, satisfying lunch or dinner.

Ingredients:

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•   4 oz rotisserie chicken (shredded (leftover is fine))
•   2 tbsp whipped cream cheese
•   2 tbsp sour cream (you could use Greek yogurt)
•   3 tbsp pickled jalapeno (chopped)
•   1 splash pickled jalapeno juice from jar
•   3 tbsp mixed cheddar cheese
•   1 bag mozzarella
•   1 avocado oil
•   1 container grated Parmesan
•   1 wrap

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. In a medium bowl, combine the shredded rotisserie chicken, whipped cream cheese, sour cream, a splash of pickled jalapeño juice, and about 3/4 of the chopped pickled jalapeños. Mix until well combined.
2. Stir in the mixed cheddar cheese until evenly distributed throughout the chicken mixture.
3. Lay a large wrap flat on your work surface. On the bottom third of the wrap, sprinkle a layer of mozzarella cheese.
4. Spread the chicken mixture evenly over the mozzarella layer. Top with the remaining chopped jalapeños and another sprinkle of mozzarella cheese.
5. To fold the wrap: Fold the left and right sides of the wrap inward over the filling. Then, starting from the bottom, fold the wrap up and over the filling, rolling it tightly away from you to form a sealed packet.
6. Brush or spray the bottom of the wrapped packet with avocado oil and sprinkle with grated parmesan cheese. Flip the wrap and repeat on the top side.
7. Heat a non-stick skillet over medium-low heat and add a small amount of avocado oil. Place the wrap, parmesan-side down, in the pan. Cook for 4-5 minutes, or until the bottom is golden brown and crispy.
8. Carefully flip the wrap using a spatula. Cook for another 4-5 minutes until the second side is crispy. For extra crunch, use tongs to briefly crisp the sealed edges by holding them against the hot pan.
9. Remove from the pan, let cool for a minute, then slice in half diagonally and serve immediately.

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