Cheesy Chicken Wraps are a delicious and easy-to-make meal, perfect for lunch or dinner. Packed with flavorful chicken, creamy sauce, and melted cheese, these wraps are sure to please everyone.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
500 g boneless, skinless chicken breasts or thighs, diced
1 tbsp olive oil
1 tsp paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp Italian seasoning
½ tsp salt
¼ tsp black pepper
120 g mayonnaise
60 g sour cream
1 tbsp ketchup
1 tsp Dijon mustard
1 clove garlic, finely minced
½ tsp paprika
1 tbsp lemon juice
4 large flour tortillas
150 g shredded cheddar cheese
100 g shredded mozzarella cheese
1 small tomato, diced
½ small red onion, thinly sliced
80 g shredded lettuce
2 tbsp chopped fresh parsley or cilantro
1 tbsp butter or olive oil, for toasting
Instructions
Place the diced chicken in a bowl. Add olive oil, paprika, garlic powder, onion powder, Italian seasoning, salt, and pepper. Toss until evenly coated.
Heat a large skillet over medium-high heat. Add the chicken and cook for 7–9 minutes, stirring occasionally, until golden and cooked through. The chicken should reach 74°C internally.
Mix mayonnaise, sour cream, ketchup, Dijon mustard, garlic, paprika, and lemon juice in a small bowl. Stir until smooth.
Heat each tortilla briefly in a dry skillet or microwave until soft and flexible.
Spread some creamy sauce down the center of each tortilla. Add cooked chicken, cheddar, mozzarella, tomato, red onion, lettuce, and parsley or cilantro.
Fold the sides inward, then roll tightly from the bottom to form a sealed wrap.
Heat butter or olive oil in a skillet over medium heat. Place the wraps seam-side down and cook for 2–3 minutes per side, until golden brown and the cheese is melted.
Slice the wraps in half and serve warm with extra sauce for dipping.
Notes
Feel free to customize the fillings with your favorite vegetables.
These wraps can be made ahead of time and stored in the refrigerator.
For a spicier kick, add jalapeños or hot sauce to the filling.