Here’s a simple and delicious recipe for Creamy Chicken Tortilla Wraps that’s perfect for a quick dinner or lunch:
Ingredients:
- 2 large chicken breasts (or 3-4 boneless, skinless thighs)
- 1 tablespoon olive oil
- 1 packet taco seasoning (or homemade seasoning)
- 1/2 cup cream cheese (softened)
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese (or a cheese blend)
- 1/4 cup ranch dressing (optional, for extra creaminess)
- 1 small red onion, thinly sliced
- 1 bell pepper, thinly sliced
- 1-2 cups fresh spinach (optional)
- 4 large flour tortillas
- Salt and pepper to taste
- Optional toppings: Salsa, guacamole, cilantro, or extra cheese
Instructions:
1. Cook the Chicken:
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken breasts with taco seasoning, salt, and pepper.
- Cook the chicken in the skillet for about 5-7 minutes per side, or until fully cooked and golden brown.
- Once cooked, remove the chicken and let it rest for a few minutes. Then shred it using two forks or chop it into bite-sized pieces.
2. Make the Creamy Sauce:
- In the same skillet (remove excess oil if needed), combine the softened cream cheese, sour cream, and ranch dressing (if using).
- Stir over low heat until the cream cheese has fully melted and the sauce becomes smooth and creamy.
- Add the shredded chicken to the sauce, stirring to coat the chicken evenly. Let it simmer for a few minutes, allowing the flavors to meld together.
3. Sauté Vegetables:
- In a separate skillet, sauté the onions and bell pepper over medium heat for about 3-4 minutes, or until tender and slightly caramelized. You can add a pinch of salt and pepper here as well.
- If using spinach, add it to the pan at the end and cook for an additional 1-2 minutes until wilted.
4. Assemble the Wraps:
- Warm the flour tortillas slightly in the microwave or in a dry skillet for a few seconds to make them more pliable.
- Place a generous spoonful of the creamy chicken mixture in the center of each tortilla.
- Top with sautéed onions, bell peppers, and spinach (if using).
- Sprinkle with shredded cheddar cheese.
5. Wrap and Serve:
- Roll up the tortillas tightly, folding in the sides as you go.
- Slice them in half or serve them whole. You can also toast them in a dry skillet for a couple of minutes on each side to make them crispy if you prefer.
Optional Toppings:
- Serve with salsa, guacamole, or a sprinkle of fresh cilantro for extra flavor.
These creamy chicken tortilla wraps are sure to be a hit. Enjoy!
