Description
These folded crispy chicken and cheese wraps are a perfect blend of spicy, cheesy goodness with a satisfying crunch. Featuring seasoned chicken, fresh veggies, and a creamy jalapeño sauce, they make a quick and delicious meal ideal for dinner or game night.
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 avocado, halved
- 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 2 tablespoons of olive oil over high heat. Add the chopped onion and cubed chicken breasts, cooking for 5 minutes. Stir in the garlic, oregano, 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 folding sections. Spread the cooked chicken in the bottom left corner. Add a handful of shredded romaine lettuce, chopped pickles, and cilantro in the top left corner. Spread mustard in the top right corner, then add shredded Swiss and pepper jack cheese along with the thin slices of deli ham. Fold the chicken quarter over the lettuce, then fold that over the ham, and finally fold over the cheese corner to form a compact wrap.
- Make the Jalapeño Sauce: In a blender, combine the avocado, fresh cilantro, pickled jalapeños, lime juice, ground cumin, onion powder, and garlic powder. Blend until smooth. Add mayonnaise and season with salt to taste, pulsing to combine thoroughly.
- Cook the Wraps: Heat a drizzle of olive oil in a clean skillet over medium heat. Add one assembled wrap and cook for 2 to 3 minutes on each side until golden brown and crispy. Repeat with remaining wraps. Serve warm with the jalapeño sauce on the side.
Notes
- The wraps are crunchy on the outside with a spicy and cheesy filling inside, making for a satisfying texture contrast.
- Adjust the amount of cayenne pepper and pickled jalapeños to tweak the spice level to your preference.
- Using whole wheat or gluten-free tortillas makes this recipe adaptable for dietary restrictions.
- These wraps are quick to prepare and perfect for dinner or entertaining guests during game night.
- For an extra layer of flavor, try adding a squeeze of fresh lime juice before folding the wraps.
Nutrition
- Serving Size: 1 wrap
- Calories: 1170 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 75 g
- Saturated Fat: 20 g
- Unsaturated Fat: 45 g
- Trans Fat: 0 g
- Carbohydrates: 65 g
- Fiber: 8 g
- Protein: 60 g
- Cholesterol: 135 mg
