Cheesy Chicken Wraps
These Cheesy Chicken Wraps are a cinch to make...and they're sure to become a new family favorite. This recipe is perfect for busy weeknights!
Servings: 4 servings
Calories: 573kcal
Ingredients
For the Garlic Butter
- 2 Tbsp unsalted butter room temperature
- ½ Tbsp finely chopped fresh parsley
- ½ tsp minced garlic
- ½ tsp Italian seasonings
- ¼ tsp kosher salt
For the Wraps
- 20 oz. cooked chicken cubed or shredded, approximately 4 cups
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp paprika
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1¼ cups shredded Cabot Monterey Jack cheese
- ½ cup shredded Cabot Seriously Sharp Cheddar cheese
- 4 large flour tortillas
- {optional} 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
Calories: 573kcal | Carbohydrates: 16g | Protein: 50g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 167mg | Sodium: 924mg | Potassium: 425mg | Fiber: 1g | Sugar: 1g | Vitamin A: 816IU | Vitamin C: 1mg | Calcium: 434mg | Iron: 3mg
