Name: Quick Cheesy Chicken Wrap
Ingredients: Cooked Chicken Breast (2 cups, shredded or diced): The star of the show! Use leftover rotisserie chicken, grilled chicken, or quickly sauté some chicken breasts. Pre-cooked chicken makes this recipe incredibly fast.; Large Flour Tortillas (4-6): Choose your favorite type! Whole wheat tortillas add a bit of extra fiber, or go for classic flour tortillas for that soft, pliable texture.; Shredded Cheese (1 ½ cups): Cheddar, Monterey Jack, mozzarella, or a blend – the choice is yours! Cheese is crucial for that melty, cheesy goodness that makes these wraps so satisfying.; Creamy Dressing (½ cup): Ranch dressing, Caesar dressing, or even a simple mix of mayonnaise and mustard work wonderfully. This adds moisture and flavor, binding the ingredients together.; Lettuce (1 cup, shredded): Adds a refreshing crunch and a touch of freshness. Romaine, iceberg, or butter lettuce are all great options.; Tomato (1 medium, diced): Provides juicy bursts of flavor and a vibrant color. Roma or cherry tomatoes work well.; Red Onion (¼ cup, thinly sliced, optional): For a bit of bite and sharpness. If you prefer a milder onion flavor, you can soak the slices in cold water for a few minutes.; Bell Pepper (½ cup, diced, optional): Adds sweetness and crunch. Any color bell pepper works – red, yellow, or green.; Olive Oil (1 tablespoon): For lightly oiling the pan or griddle to warm the tortillas.; Spices (to taste): Salt, pepper, garlic powder, paprika, onion powder,

Ingredients

This recipe shines in its simplicity. You likely have many of these ingredients already in your pantry and fridge, making it a perfect last-minute meal option. Here’s what you’ll need to create these delicious wraps:

Cooked Chicken Breast (2 cups, shredded or diced): The star of the show! Use leftover rotisserie chicken, grilled chicken, or quickly sauté some chicken breasts. Pre-cooked chicken makes this recipe incredibly fast.
Large Flour Tortillas (4-6): Choose your favorite type! Whole wheat tortillas add a bit of extra fiber, or go for classic flour tortillas for that soft, pliable texture.
Shredded Cheese (1 ½ cups): Cheddar, Monterey Jack, mozzarella, or a blend – the choice is yours! Cheese is crucial for that melty, cheesy goodness that makes these wraps so satisfying.
Creamy Dressing (½ cup): Ranch dressing, Caesar dressing, or even a simple mix of mayonnaise and mustard work wonderfully. This adds moisture and flavor, binding the ingredients together.
Lettuce (1 cup, shredded): Adds a refreshing crunch and a touch of freshness. Romaine, iceberg, or butter lettuce are all great options.
Tomato (1 medium, diced): Provides juicy bursts of flavor and a vibrant color. Roma or cherry tomatoes work well.
Red Onion (¼ cup, thinly sliced, optional): For a bit of bite and sharpness. If you prefer a milder onion flavor, you can soak the slices in cold water for a few minutes.
Bell Pepper (½ cup, diced, optional): Adds sweetness and crunch. Any color bell pepper works – red, yellow, or green.
Olive Oil (1 tablespoon): For lightly oiling the pan or griddle to warm the tortillas.
Spices (to taste): Salt, pepper, garlic powder, paprika, onion powder,

Cook Mode Prevent your screen from going dark

Instructions

This recipe is designed for speed and ease. Follow these simple steps to create your quick cheesy chicken wraps:

Prepare the Chicken (if needed): If you’re starting with raw chicken, cut boneless, skinless chicken breasts into small pieces or strips. Season generously with salt, pepper, garlic powder, paprika, and any other spices you enjoy. Heat a tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken until it’s cooked through and lightly browned, about 5-7 minutes. Alternatively, if using leftover or rotisserie chicken, simply shred or dice it and ensure it’s warmed through if needed.
Prepare the Veggies: Wash and dry all your vegetables. Shred the lettuce, dice the tomato and bell pepper (if using), and thinly slice the red onion (if using). Set aside.
Assemble the Wraps: Lay out a flour tortilla on a clean surface. Spread a generous spoonful of creamy dressing in the center of the tortilla, leaving about an inch border around the edges. This dressing acts as a delicious glue and prevents dryness.
Layer the Ingredients: On top of the dressing, layer the shredded lettuce, diced tomato, and red onion and bell pepper if you’re using them. Don’t overfill the tortilla, as it will make it harder to wrap.
Add the Chicken and Cheese: Place a generous portion of the cooked chicken on top of the vegetables. Sprinkle shredded cheese evenly over the chicken. Don’t be shy with the cheese – it’s what makes these wraps extra cheesy and delicious!
Wrap it Up: To wrap, fold in the sides of the tortilla towards the center, then tightly roll it up from the bottom, keeping the filling tucked inside as you go. Think of it like rolling a burrito.
Warm and Crisp (Optional but Recommended): Heat a clean skillet or griddle over medium heat. Lightly brush the pan with olive oil or cooking spray. Place the wrapped chicken wraps seam-down in the hot pan. Cook for 2-3 minutes per side, or until the tortilla is golden brown and slightly crispy and the cheese is melted and gooey inside. This step adds a delightful texture and enhances the overall flavor.
Serve Immediately: Once warmed, remove the wraps from the pan and serve immediately. You can cut them in half diagonally for easier eating and a more appealing presentation. Enjoy your quick, cheesy, and incredibly satisfying chicken wraps!

Nutrition

Serving Size: one normal portion
Calories: 550
Fat: 30
Carbohydrates: 40
Fiber: 5
Protein: 40