A deliciously easy wrap filled with tender chicken, melted cheese, and fresh vegetables for a satisfying meal in minutes.
Ingredients
2 chicken breasts, cooked and shredded
1/2 cup sour cream
1/2 cup salsa
1 cup shredded cheddar cheese
1/2 cup lettuce, shredded
1/2 cup diced tomatoes
4 large flour tortillas
1 tablespoon olive oil
1 teaspoon cumin
Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a large bowl, I combine the shredded chicken, cumin, salt, and pepper. I mix everything together well.
Next, I warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable.
I spread sour cream and salsa evenly on each tortilla.
I add a portion of the seasoned chicken mixture to each tortilla.
Then I sprinkle shredded cheddar cheese over the chicken.
I top each wrap with diced tomatoes and shredded lettuce.
I roll up each tortilla, folding in the sides as I go to create a wrap.
After that I heat olive oil in a skillet over medium heat and place each wrap seam-side down. I cook them for about 2-3 minutes on each side, or until golden brown and the cheese has melted.
Finally, I slice the wraps in half and serve them immediately.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Variations
Veggie Twist: For a vegetarian version, I can swap the chicken for sautéed veggies like bell peppers, onions, and zucchini.
Spicy Option: I add some jalapeños to the salsa or sprinkle a bit of chili powder for an extra kick.
Cheese Swap: I can experiment with different cheeses such as Monterey Jack or pepper jack for added flavor.
Gluten-Free: If I need a gluten-free option, I can use gluten-free tortillas.
Storage/Reheating
If I have leftovers, I can store the wraps in an airtight container in the fridge for up to 2 days. When I’m ready to eat them again, I can reheat them in a skillet over medium heat for a couple of minutes on each side until they’re warmed through. Alternatively, I can microwave them for 1-2 minutes, but the skillet method will keep the wrap crispier.
FAQs
Can I use raw chicken instead of cooked chicken?
Yes! If I’m using raw chicken, I simply need to cook it first—either by grilling, baking, or pan-frying—and then shred it before using it in the recipe.
Can I make these wraps ahead of time?
I can prepare the chicken mixture and veggies ahead of time and store them separately in the fridge. Then, when I’m ready to make the wraps, I just warm the tortillas and assemble everything.
How can I make these wraps spicier?
To add more spice, I can mix in some hot sauce, jalapeños, or use spicy salsa. For even more heat, I might add a sprinkle of cayenne pepper.
Can I freeze these wraps?
While it’s best to enjoy them fresh, I can freeze the wraps. I just need to wrap them tightly in foil or plastic wrap and store them in a freezer-safe bag. When ready to eat, I can reheat them directly from the freezer.
What other toppings can I add to these wraps?
I like to add some avocado slices, a dollop of guacamole, or even some black beans for extra flavor and texture.
Conclusion
This Quick Cheesy Chicken Wrap is perfect for a quick, satisfying meal. I love how versatile it is—easy to customize with whatever ingredients I have on hand, and it’s guaranteed to please everyone in my household. With minimal prep and cooking time, I can whip up a delicious, cheesy wrap in no time! Whether it’s a busy weeknight or a lazy weekend lunch, this recipe is one I keep coming back to.
Recipe:
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Quick Cheesy Chicken Wrap
- Total Time: 20 minutes
- Yield: 4 wraps
- Diet: Gluten Free
Description
A deliciously easy wrap filled with tender chicken, melted cheese, and fresh vegetables for a satisfying meal in minutes.
Ingredients
2 chicken breasts, cooked and shredded
1 cup shredded cheddar cheese
1/2 cup sour cream
1/2 cup salsa
1/2 cup lettuce, shredded
1/2 cup diced tomatoes
4 large flour tortillas
1 tablespoon olive oil
1 teaspoon cumin
Salt and pepper to taste
Instructions
- In a large bowl, combine the shredded chicken, cumin, salt, and pepper. Mix everything together well.
- Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until soft and pliable.
- Spread sour cream and salsa evenly on each tortilla.
- Add a portion of the seasoned chicken mixture to each tortilla.
- Sprinkle shredded cheddar cheese over the chicken.
- Top each wrap with diced tomatoes and shredded lettuce.
- Roll up each tortilla, folding in the sides as you go to create a wrap.
- Heat olive oil in a skillet over medium heat and place each wrap seam-side down. Cook for about 2-3 minutes on each side, or until golden brown and the cheese has melted.
- Slice the wraps in half and serve immediately.
Notes
For a vegetarian version, swap the chicken for sautéed veggies like bell peppers, onions, and zucchini.
To make it spicier, add some jalapeños to the salsa or sprinkle chili powder.
If needed, use gluten-free tortillas for a gluten-free option.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat in a skillet for a crispy texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 60mg
