A deliciously easy wrap filled with tender chicken, melted cheese, and fresh vegetables for a satisfying meal in minutes.

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

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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.

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.