Description
Delicious and crispy folded chicken and cheese wraps featuring seasoned chicken, fresh vegetables, deli ham, and a spicy jalapeño mayo sauce. Perfect for a quick, flavorful dinner or game night snack.
Ingredients
Scale
Chicken and Veggie 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
- 2 cups shredded romaine lettuce
- 1/2 cup chopped pickles
- 1/2 cup chopped cilantro
Wrap and Cheese
- 4 large burrito size whole wheat or gluten-free tortillas
- 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 - 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 mayonnaise
Instructions
- Cook the chicken mixture: 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, ground 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 a foldable flap. Spread the cooked chicken in the bottom left corner, then add shredded romaine lettuce, chopped pickles, and cilantro in the top left corner. Spread mustard on the top right corner, then add shredded Swiss and pepper jack cheeses and deli ham on the bottom right corner. Fold the chicken corner over the lettuce, then fold that section over the ham, and finally fold that over the cheese corner to create a compact wrap.
- Make the jalapeño sauce: In a blender, combine avocado, fresh cilantro, pickled jalapeños, lime juice, ground cumin, onion powder, and garlic powder. Blend until smooth. Add mayonnaise and season with salt, then pulse to combine evenly.
- Cook the wraps: Heat a drizzle of olive oil in a 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 hot crispy wraps warm with the jalapeño sauce on the side for dipping or drizzling.
Notes
- For a spicier sauce, increase the amount of pickled jalapeños.
- Use gluten-free tortillas to accommodate dietary restrictions.
- Make sure the wraps are folded tightly to prevent filling from falling out while cooking.
- Substitute deli ham with turkey or vegetarian slices for variations.
- This recipe is perfect for a quick dinner or for serving as a hearty game day snack.
Nutrition
- Serving Size: 1 wrap
- Calories: 1170 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 75 g
- Saturated Fat: 20 g
- Unsaturated Fat: 50 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 8 g
- Protein: 58 g
- Cholesterol: 150 mg
