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Folded Crispy Cheese and Chicken Wraps Recipe

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4.5 from 99 reviews

These Folded Crispy Cheese and Chicken Wraps are a delicious blend of tender, spiced chicken, melted cheeses, and fresh veggies all wrapped up in a warm tortilla. Enhanced with a creamy jalapeño sauce, these wraps offer a crunchy and flavorful meal perfect for lunch or dinner that balances spice, zest, and savory notes in every bite.

Ingredients

Scale

For the 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 (adjust to taste)
  • Kosher salt and black pepper to taste

Wrap Components

  • 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

Creamy Jalapeño Sauce

  • 1 avocado, halved
  • 1 cup fresh cilantro
  • 1/4 to 1/2 cup pickled jalapeños, adjusted to taste
  • 2 tablespoons lime juice
  • 1 teaspoon cumin
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/3 cup mayonnaise

Instructions

  1. Prepare the Chicken Filling: Heat the extra virgin olive oil in a skillet over medium heat. Add the chopped yellow onion and sauté until translucent, about 5 minutes. Add the cubed chicken breasts and cook until no longer pink, stirring occasionally, approximately 7-10 minutes.
  2. Add Flavorings: Stir in the chopped garlic, dried oregano, ground cumin, cayenne pepper, kosher salt, and black pepper. Cook for another 2-3 minutes to allow the spices to integrate and the garlic to soften.
  3. Make the Creamy Jalapeño Sauce: In a blender or food processor, combine the avocado, fresh cilantro, pickled jalapeños (start with 1/4 cup and add more for heat), lime juice, cumin, onion powder, garlic powder, and mayonnaise. Blend until smooth and creamy. Taste and adjust seasoning if needed.
  4. Assemble the Wraps: Lay out the tortillas on a clean surface. Spread 1 tablespoon of mustard evenly over each tortilla. Place one thin slice of deli ham on each. Then evenly distribute the shredded romaine lettuce, chopped pickles, and chopped cilantro over the ham.
  5. Add Chicken and Cheese: Spoon the warm chicken filling onto each wrap followed by a mix of shredded Swiss and pepper jack cheeses. Drizzle generous amounts of the creamy jalapeño sauce over the top.
  6. Fold and Serve: Fold the sides of the tortilla over the filling, then tightly roll the tortilla from one end to the other to form a wrap. For extra crispiness, optionally toast the folded wraps in a dry skillet over medium heat, pressing gently until the cheese melts and the wrap is golden and crispy, about 2-3 minutes per side.

Notes

  • Adjust the cayenne pepper and jalapeños in the sauce to control the spice level to your liking.
  • Using gluten-free tortillas makes this recipe suitable for those with gluten sensitivities.
  • For a vegetarian option, substitute chicken with grilled vegetables or beans and omit deli ham.
  • If you want a crispier wrap, use a panini press or grill the wraps after folding.
  • The creamy jalapeño sauce can be made ahead and refrigerated for up to 2 days.

Find it online: https://amandafood.com/folded-crispy-cheese-and-chicken-wraps-recipe/