Description
These Folded Crispy Chicken and Cheese Wraps are a delicious blend of seasoned chicken, melted cheese, fresh vegetables, and a spicy jalapeño sauce wrapped in a crispy tortilla. Perfect for a quick dinner or game night snack, they combine bold flavors and satisfying textures in every bite.
Ingredients
Scale
Chicken Filling
- 2 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 1 pound boneless skinless chicken breasts, cubed
- 2 cloves garlic, chopped
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- Kosher salt and black pepper, to taste
Wrap Components
- 4 large (burrito size) whole wheat or gluten-free tortillas
- 2 cups shredded romaine lettuce
- 1/2 cup chopped pickles
- 1/2 cup chopped cilantro
- 4 tablespoons mustard
- 4 very thin slices deli ham
- 1/2 cup shredded swiss cheese
- 1/2 cup shredded pepper jack cheese
- 1 avocado, halved
- 1 cup fresh cilantro
Jalapeño Sauce
- 1/4 to 1/2 cup pickled jalapeños, to taste
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/3 cup mayo
Instructions
- Cook the Chicken Filling: In a large skillet, heat the olive oil over high heat. Add the chopped onion and cubed chicken breasts, cooking for 5 minutes. Stir in the chopped garlic, dried oregano, ground cumin, cayenne pepper, and season with kosher salt and black pepper. Continue cooking for another 5 minutes until the chicken is browned and cooked through.
- Assemble the Wraps: Cut each tortilla from the center to the edge to create a quarter section. Spread the cooked chicken in the bottom left corner of the tortilla. Add a handful of shredded romaine lettuce, chopped pickles, and chopped cilantro to the top left corner. Spread mustard on the top right corner, then layer shredded swiss and pepper jack cheeses along with a slice of deli ham. Fold the chicken quarter over the lettuce, then fold this section over the ham, and finally fold over the cheese corner, creating a compact folded wrap.
- Prepare the Jalapeño Sauce: In a blender, combine the pickled jalapeños, lime juice, cumin, onion powder, and garlic powder. Blend until smooth. Add the mayo and season with salt to taste, then pulse briefly to combine into a creamy sauce.
- Cook the Wraps: Heat a drizzle of olive oil in a skillet over medium heat. Add one assembled wrap and cook for 2 to 3 minutes on each side until the tortilla is crisp and golden brown. Repeat with remaining wraps.
- Serve: Serve the warm crispy chicken and cheese wraps with the prepared jalapeño sauce on the side for dipping or drizzling.
Notes
- For a gluten-free version, use gluten-free tortillas instead of whole wheat.
- You can adjust the cayenne pepper and pickled jalapeños to control the spice level.
- Use deli turkey or chicken instead of ham for a different flavor.
- The folding method creates a well-packed wrap that holds fillings securely and crisps well when cooked.
- Leftover wraps can be stored refrigerated and reheated in a skillet for crispness.
Nutrition
- Serving Size: 1 wrap
- Calories: 467 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 5 g
- Protein: 34 g
- Cholesterol: 95 mg
