Description
These Folded Crispy Chicken and Cheese Wraps are a delicious and satisfying meal featuring tender, seasoned chicken, melted cheeses, and fresh veggies all wrapped in a crispy tortilla. Perfectly spiced with oregano, cumin, and cayenne, and complemented by a creamy jalapeño sauce, they make a great dinner or game night snack.
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 Assembly
- 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
Jalapeño Sauce
- 1 cup fresh cilantro
- 1/4 to 1/2 cup pickled jalapeños (to taste)
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/3 cup mayonnaise
Instructions
- Cook the chicken: In a large skillet, heat the olive oil over high heat. Add the chopped onion and cubed chicken, cooking for 5 minutes. Stir in the garlic, oregano, cumin, cayenne, and season with salt and 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 foldable sections. Spread the cooked chicken in the bottom left corner of the tortilla. Add a handful of shredded romaine lettuce, pickles, and chopped cilantro in the top left corner. Spread mustard on the top right corner, then add shredded Swiss and pepper jack cheese along with the deli ham on the right side. Fold the chicken quarter over the lettuce, then fold that segment over the ham, and finally fold over the cheese corner to form the wrap.
- Prepare the jalapeño sauce: Combine fresh cilantro, pickled jalapeños, lime juice, cumin, onion powder, and garlic powder in a blender. Blend until smooth. Add mayonnaise and season with salt to taste. Pulse lightly to combine the sauce evenly.
- Crisp the wraps: Heat a drizzle of olive oil in a skillet over medium heat. Place one wrap in the pan 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 freshly made jalapeño sauce on the side for dipping.
Notes
- For extra crispiness, press the wraps with a spatula while cooking in the skillet.
- Adjust the cayenne and pickled jalapeño quantity based on desired spice level.
- Use gluten-free tortillas for a gluten-free version.
- Leftover wraps can be reheated in a skillet for a few minutes to regain crispiness.
- Substitute deli ham with turkey or skip for a ham-free version.
Nutrition
- Serving Size: 1 wrap
- Calories: 1170 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 68 g
- Saturated Fat: 20 g
- Unsaturated Fat: 40 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 8 g
- Protein: 65 g
- Cholesterol: 120 mg
