I am still testing out this new recipe for a creamy chicken wrap.
It is not a complex recipe, just a mix of chicken, onions, and peppers, along with a creamy sauce.
The first try was good, but I think in the next version, I’ll do shredded chicken and double the amount of cheese filing. I want it to ooze cheese when I cut it in half.
These would be great to do as a make-ahead meal, and once I perfect them, I’ll likely mix up enough to make a dozen or so at a time to put in the freezer.
What do you think of these cheesy chicken wraps? Want the recipe? Leave a comment if you do!
Cheesy Garlic Chicken Wraps Recipe
Servings 6 wraps
Ingredients
For the Chicken Mixture:
- 2 tablespoons extra virgin olive oil
- 1½ pounds chicken breast sliced into thin strips
- 5 garlic cloves freshly minced
- 1 teaspoon Mediterranean herb blend
- ½ teaspoon smoky paprika
- A pinch of chili flakes customize to spice tolerance
- Sea salt and cracked black pepper to taste
- 1 sweet onion thinly sliced into half-moons
- 1 red bell pepper julienned
- 2 cups fresh spinach leaves
For the Cheese Blend:
- 1½ cups shredded mozzarella
- ½ cup sharp cheddar freshly grated
- 3 tablespoons cream cheese room temperature
- 2 tablespoons tangy sour cream
- 2 teaspoons fresh chives finely chopped
For Wrap Assembly:
- 6 large flour tortillas
- 1½ tablespoons melted butter
- ¾ teaspoon roasted garlic powder
- Olive oil cooking spray
Instructions
Season and Cook the Chicken:
- Heat a large skillet over medium-high heat with olive oil until shimmering.
- Toss chicken strips with salt and pepper.
- Cook chicken in a single layer for 3 minutes per side until golden and cooked through. Transfer to a plate and cover with foil.
Create the Aromatic Vegetable Base:
- In the same skillet, cook onions for 2 minutes until translucent.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Stir in Mediterranean herb blend, paprika, and chili flakes.
- Add bell peppers and cook for 3 minutes until slightly soft.
- Return chicken to the skillet, toss to combine, and fold in spinach until wilted (about 45 seconds). Remove from heat.
Prepare the Cheese Blend:
- Mix mozzarella and cheddar in a bowl. Combine ⅔ of this with cream cheese and sour cream.
- Fold in chives, reserving some for garnish. Set aside remaining dry cheese for sprinkling.
Prepare the Garlic-Butter Tortillas:
- Mix melted butter with roasted garlic powder.
- Brush one side of each tortilla with the butter mixture and place buttered side down.
- Spread 2 tablespoons of creamy cheese mixture in the center of each tortilla, leaving a 2-inch border.
- Add ⅙ of the chicken-vegetable mixture and sprinkle with a tablespoon of reserved dry cheese.
- Fold the bottom edge up, fold in sides, and roll tightly to seal, keeping the buttered side out.
- Set aside seam-side down.
Cook the Wraps:
- Heat a clean, dry skillet over medium heat.
- Place wraps seam-side down and cook for 2–3 minutes until golden brown.
- Flip and cook for another 2 minutes until crispy and cheese is melted. Cover with a lid for the last minute if desired.
- Slice diagonally and serve immediately.
Notes
Notes
Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 33 minutes Servings: 6 wraps Calories: Approximately 450 per serving Nutrition (per serving): 18g fat, 7g saturated fat, 90mg cholesterol, 800mg sodium, 40g carbohydrates, 3g fiber, 3g sugar, 35g protein
Prep Time: 15 minutes Cook Time: 20 minutes Total Time: 33 minutes Servings: 6 wraps Calories: Approximately 450 per serving Nutrition (per serving): 18g fat, 7g saturated fat, 90mg cholesterol, 800mg sodium, 40g carbohydrates, 3g fiber, 3g sugar, 35g protein
