Description
Folded Crispy Chicken and Cheese Wraps are a delicious, crunchy meal featuring spiced chicken, melty cheeses, and fresh toppings wrapped in tortillas and pan-fried to golden perfection. Served with a creamy, tangy jalapeño sauce, these wraps make a perfect quick dinner or game night snack.
Ingredients
Scale
Wrap 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
- 4 large whole wheat or gluten-free tortillas (burrito size)
- 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 avocado, halved
- 1 cup fresh cilantro
- 1/4 to 1/2 cup pickled jalapeños (adjust to taste)
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/3 cup mayonnaise
Instructions
- Cook Chicken: In a large skillet, heat the olive oil over high heat. Add the chopped onion and cubed chicken breasts. Cook for 5 minutes, stirring occasionally. Then stir in the 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 nicely browned and cooked through.
- Assemble Wraps: Cut each tortilla down from the center to the edge. Spread the cooked chicken in the bottom left corner of the tortilla. Add a handful of shredded romaine lettuce, chopped pickles, and chopped cilantro to the top left corner. Spread mustard on the top right corner, then add shredded Swiss and Pepper Jack cheese along with the deli ham. Fold the chicken corner over the lettuce corner, then fold that quarter over the ham corner, and finally fold the last quarter over the cheese corner to create a compact wrap.
- Prepare Jalapeño Sauce: In a blender, combine avocado halves, fresh cilantro, pickled jalapeños, lime juice, ground cumin, onion powder, and garlic powder. Blend until smooth. Add mayonnaise, season with salt to taste, and pulse to combine evenly.
- Crisp the Wraps: Heat a drizzle of olive oil in a skillet over medium heat. Place one wrap in the skillet and cook for 3 minutes on each side or until crisp and golden brown. Repeat with remaining wraps.
- Serve: Serve the warm, crispy wraps with the creamy jalapeño sauce on the side for dipping.
Notes
- The wraps are crunchy on the outside with spicy, cheesy filling inside—perfect for a quick dinner or game night.
- Adjust the amount of cayenne pepper and pickled jalapeños to control the spiciness.
- You can use whole wheat or gluten-free tortillas depending on dietary preferences.
- For a dairy-free option, substitute the cheese and mayonnaise with vegan alternatives.
- Leftover wraps can be reheated in a skillet to maintain their crispness.
Nutrition
- Serving Size: 1 wrap
- Calories: 1170 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 75 g
- Saturated Fat: 25 g
- Unsaturated Fat: 40 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 8 g
- Protein: 65 g
- Cholesterol: 150 mg
