1/3 cup Light mayonnaise
1/4 cup Chopped fresh cilantro
2 tablespoons sour cream (light)
2 teaspoons Cholula hot sauce
1 Rotisserie chicken, skin discarded, meat shredded into bite sized pieces (about 3 cups)
2 cups Shredded cheddar cheese
(4) 12 inch Flour tortillas
Whisk the mayonnaise, cilantro, sour cream and hot sauce in a large bowl. Add chicken and toss to combine. Sprinkle cheese over tortillas leaving 1/2 inch border around edges, then arrange chicken mixture down the center of each tortilla. Roll stuffed tortillas leaving edges open.
Heat a large non-stick skillet 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 and enjoy!
Serve with a side of Pico de Gallo, Sour Cream, and guacamole