Description
These Folded Crispy Cheese and Chicken Wraps offer a delightful combination of tender, seasoned chicken, melty cheese, and fresh crisp veggies all wrapped in a warm whole wheat or gluten-free tortilla. Enhanced with a creamy, zesty jalapeño sauce made from avocado and pickled jalapeños, these wraps deliver bold flavors and satisfying textures in every bite, perfect for a quick lunch or dinner.
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 (adjust to taste)
- 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
Creamy Jalapeño Sauce
- 1 avocado, halved
- 1 cup fresh cilantro
- 1/4 to 1/2 cup pickled jalapeños (adjust to taste)
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/3 cup mayonnaise
Instructions
- Prepare the Creamy Jalapeño Sauce: In a blender or food processor, combine the avocado, fresh cilantro, pickled jalapeños, lime juice, cumin, onion powder, garlic powder, and mayonnaise. Blend until smooth and creamy. Adjust seasoning as needed and set aside.
- Cook the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 3-4 minutes. Add the cubed chicken breasts, chopped garlic, dried oregano, ground cumin, cayenne pepper, salt, and black pepper. Cook, stirring occasionally, until the chicken is fully cooked and slightly browned, about 8-10 minutes.
- Assemble the Wraps: Lay out each tortilla on a flat surface. Spread 1 tablespoon of mustard evenly over each tortilla. Place one slice of deli ham on top of the mustard. Divide the cooked chicken mixture evenly over the ham slices. Top with shredded Swiss and pepper jack cheeses, shredded romaine lettuce, chopped pickles, and chopped cilantro.
- Add Sauce and Fold: Drizzle the creamy jalapeño sauce generously over each wrap’s fillings. Fold the sides of the tortilla inward, then roll tightly from the bottom to encase all fillings securely.
- Optional – Crisp the Wraps: For extra crispiness, heat a clean skillet over medium heat and place the folded wraps seam side down. Cook for 2-3 minutes on each side until the tortillas are golden and the cheese slightly melted.
- Serve: Slice the wraps in half if desired and serve immediately while warm, accompanied by extra creamy jalapeño sauce for dipping if preferred.
Notes
- You can adjust the cayenne and pickled jalapeños in the sauce for milder or spicier flavors.
- To make this recipe gluten-free, use certified gluten-free tortillas.
- Leftover wraps store well wrapped tightly in the refrigerator for up to 2 days; crisp them again in a skillet before serving.
- For a vegetarian option, omit chicken and ham and increase cheese and veggies.
Keywords: chicken wraps, crispy cheese wraps, creamy jalapeño sauce, healthy chicken lunch, gluten-free wraps