Description
These Cheesy Chicken Wraps are a delightful blend of tender, seasoned chicken breasts, melted cheddar and cream cheese, and fresh vegetables, all wrapped in warm flour tortillas. Perfectly cooked on the stovetop to achieve a crispy golden exterior, these wraps make for a satisfying and flavorful meal that’s easy to prepare in under 40 minutes.
Ingredients
Scale
Chicken and Seasonings
- 2 chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Cheese Mixture
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese
- 1/4 cup sour cream
Wrap Ingredients
- 4 large flour tortillas
- 1/2 cup lettuce, shredded
- 1/2 cup tomato, diced
- 1/4 cup green onions, chopped
Instructions
- Heat the skillet: Heat a large skillet over medium heat and add the olive oil to prepare for cooking the chicken.
- Season the chicken: While the skillet heats, season both sides of the chicken breasts with garlic powder, onion powder, paprika, salt, and black pepper.
- Cook the chicken: Place the seasoned chicken in the hot skillet and cook for 6-7 minutes on each side until fully cooked and the internal temperature reaches 165°F (74°C).
- Rest and slice chicken: Remove the chicken from the skillet and let it rest for a few minutes, then slice it into thin strips.
- Prepare cheese mixture: In a medium bowl, combine shredded cheddar cheese, cream cheese, and sour cream, stirring until smooth and creamy.
- Lay tortillas: Spread out the four large flour tortillas on a flat surface.
- Spread cheese mixture: Evenly spread a layer of the cheese mixture over each tortilla, leaving a small border around the edges.
- Add chicken: Place a generous amount of the sliced chicken in the center of each tortilla.
- Add vegetables: Top the chicken with shredded lettuce, diced tomato, and chopped green onions.
- Roll wraps: Fold in the sides of each tortilla and roll tightly to enclose all the fillings.
- Heat skillet again: Reheat the skillet over medium heat and lightly grease with olive oil or cooking spray.
- Cook wraps: Place the wraps seam-side down in the skillet and cook 2-3 minutes per side until golden brown and crispy.
- Slice and serve: Remove the wraps from the skillet, cut diagonally in half, and serve immediately.
Notes
- For juicier chicken, marinate breasts with the spices and a splash of olive oil for 30 minutes before cooking.
- Use a meat thermometer to ensure the chicken is cooked safely to 165°F (74°C).
- Flour tortillas can be warmed slightly before assembling for easier folding.
- Feel free to add avocado or your favorite salsa to customize your wrap filling.
- Leftover wraps can be wrapped tightly in foil and refrigerated for up to 2 days; reheat in a skillet or oven for best texture.
