Easy Crispy Mexican Chicken Salsa Wraps are basically four ingredients, five if you count the tortilla wraps. Super easy and always tasty.
Remove all of the skin and bones from your chicken. Throw meat into a medium sized saucepan, Add salsa and stir until blended. Place pot on your element over medium to medium high heat for a few minutes, until chicken mixture is hot. Then remove from heat and add 3 tablespoons of the cilantro. Set aside. Do not put pot back on hot element. In a small bowl place sour cream and set aside.
Lay out tortillas on a table if possible or take a large plate and divide mixture into 6 piles or as many tortillas that you want or need. Using a spoon dump some of the mixture on top of the tortilla, in the middle. Top with cheese. Pick tortilla up and adjust contents into the shape of a fat cigar. Flip each end up over top of the filling and roll. Place seam side down until you are finished rolling them all up.
Place a large skillet over medium to medium high heat. This part can get a bit messy but we believe it is worth it. Place a few pieces of paper towel on a large enough plate to hold all of your tortillas and set aside. Place your salt and pepper shaker nearby. Next, grab each rolled tortilla. Coat with cooking spray and sprinkle with a little salt and pepper. Place, seam side down on your skillet. After a minute or two you have to flip your tortilla to brown the other side. Keep checking that your tortilla is as brown as you want it. Repeat this process until all of your wraps are browned and crisped. Transfer to serving plate and slice in half if desired. Use sour cream mixture as a dip. Serve. Enjoy!