Cheesy Chicken Wraps
These Cheesy Chicken Wraps are a cinch to make and they're sure to become a new family favorite.
Equipment
- Large mixing bowl
- Small bowl
- large non-stick skillet
- Grill Pan
Ingredients
For the Garlic Butter
- 2 tablespoon unsalted butter room temperature
- 0.5 tablespoon fresh parsley finely chopped
- 0.5 teaspoon minced garlic
- 0.5 teaspoon Italian seasonings
- 0.25 teaspoon kosher salt
For the Wraps
- 20 oz cooked chicken cubed or shredded, approximately 4 cups
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon paprika
- 0.25 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1.25 cups shredded Cabot Monterey Jack cheese
- 0.5 cup shredded Cabot Seriously Sharp Cheddar cheese
- 4 large flour tortillas
- prepared ranch dressing for dipping
Instructions
For the Garlic Butter
- Using a small bowl, whisk together all ingredients; set bowl aside.
For the Wraps
- Using a large mixing bowl, add cooked chicken, garlic powder, onion powder, paprika, salt and pepper; toss until well combined.
- Add shredded Monterey Jack and cheddar cheeses; stir until well combined.
- Divide the mixture evenly into the centers of each of the 4 tortillas.
- Working with one tortilla at a time, fold in the top and bottom and then fold in the sides. Roll tightly. Repeat with remaining tortillas.
- Brush garlic butter evenly on the outside of each wrap.
- Place a large non-stick skillet or grill pan over medium heat. Once hot, place wraps seam-side down in skillet.
- Cook for 2-3 minutes per side, or until tortillas are golden brown in color.
- Serve hot with ranch dressing for dipping.
Nutrition
Serving: 1wrapCalories: 573kcalCarbohydrates: 16gProtein: 50gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.2gCholesterol: 167mgSodium: 924mgPotassium: 425mgFiber: 1gSugar: 1gVitamin A: 816IUVitamin C: 1mgCalcium: 434mgIron: 3mg
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