Description
Creamy Chicken Tortilla Wraps are a quick and flavorful Tex-Mex inspired meal that combines shredded chicken with a rich blend of cream cheese, sour cream, and spices. Wrapped in soft flour tortillas and optionally toasted for a warm, golden finish, these wraps are perfect for an easy lunch or light dinner.
Ingredients
Scale
Filling
- 2 cups cooked chicken, shredded
- 4 ounces cream cheese, softened
- ¼ cup sour cream
- 1 cup shredded cheddar or Mexican blend cheese
- ½ cup diced tomatoes, drained
- ¼ cup chopped green onions
- ¼ cup chopped fresh cilantro
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- Salt and black pepper to taste
- Optional hot sauce for extra heat
Wraps
- 4 large flour tortillas
Instructions
- Prepare the creamy mixture: In a large bowl, combine the softened cream cheese, sour cream, chili powder, garlic powder, cumin, salt, and black pepper. Mix these ingredients until the mixture is smooth and creamy, forming the base of the filling.
- Combine filling ingredients: Stir the shredded cooked chicken, shredded cheese, diced tomatoes, chopped green onions, and cilantro into the creamy mixture. Mix well until all ingredients are evenly incorporated.
- Assemble the wraps: Lay out the flour tortillas flat on a clean surface. Divide the chicken filling evenly among the tortillas, placing the mixture in the center of each.
- Roll the tortillas: Tightly roll each tortilla into a wrap, folding in the sides as you go to prevent the filling from escaping.
- Serve or toast: Serve the wraps immediately as is for a no-cook meal, or optionally heat a skillet over medium heat and lightly grill each wrap for 1 to 2 minutes per side until the tortilla is golden and the filling is warmed through.
Notes
- Use rotisserie chicken for a quick and convenient option.
- Add chopped jalapeños or a dash of hot sauce to the filling to boost the heat.
- These wraps can be made ahead of time and stored in the refrigerator for a grab-and-go lunch.
