Description
Delicious and crispy folded chicken and cheese wraps with a spicy jalapeño sauce, perfect for a quick dinner or game night snack. Packed with flavorful seasoned chicken, fresh veggies, melty cheeses, and a creamy, tangy sauce.
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 cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/3 cup mayo
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 garlic, dried oregano, cumin, cayenne pepper, and season with kosher salt and black pepper. Continue cooking for another 5 minutes until the chicken is nicely browned.
- Assemble the wraps: Cut each tortilla from the center down to the edge. Spread the cooked chicken in the bottom left corner, then add a handful of shredded romaine lettuce, chopped pickles, and chopped cilantro on the top left corner. Spread mustard on the top right corner, then layer shredded swiss and pepper jack cheese along with the thin slices of deli ham. Fold the chicken corner over the lettuce, then fold that quarter over the ham, and finally fold over the bottom corner with the cheese to create a compact wrap.
- Prepare the jalapeño sauce: In a blender, combine fresh cilantro, pickled jalapeños (adjust amount to your heat preference), lime juice, cumin, onion powder, and garlic powder. Blend until smooth. Add the mayo and season with salt, then pulse a few times to combine evenly.
- Cook the wraps: Heat a drizzle of olive oil in a clean skillet over medium heat. Add one assembled wrap and cook for 2-3 minutes per side until the wrap is crisp and golden brown. Repeat with remaining wraps.
- Serve: Serve the crispy folded chicken and cheese wraps warm alongside the jalapeño sauce for dipping.
Notes
- Use gluten-free tortillas to make this recipe gluten-free.
- Adjust cayenne and jalapeños according to your preferred spice level.
- The wraps crisp up best when cooked just before serving.
- Substitute mayo with Greek yogurt for a lighter sauce option.
- Perfect for quick dinners or game night snacks due to its crispy texture and spicy, cheesy filling.
Nutrition
- Serving Size: 1 wrap
- Calories: 467 kcal
- Sugar: 3 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 8 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 85 mg
