Description
Creamy Chicken Wraps
Ingredients:
For the Chicken:
2 chicken breasts, diced
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp smoked paprika
Salt and pepper to taste
For the Creamy Sauce:
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup milk
1/4 cup grated Parmesan cheese
1/4 tsp nutmeg (optional)
Salt and pepper to taste
For the Wrap:
4 large flour tortillas
1 cup shredded cheddar cheese
Fresh parsley, chopped
Instructions:
Cook the Chicken
:
Heat olive oil in a skillet over medium-high heat.
Season the diced chicken with garlic powder, paprika, salt, and pepper. Sauté until cooked through and golden brown. Set aside.
Prepare the Creamy Sauce
:
In the same skillet, melt butter over medium heat. Whisk in flour and cook for 1 minute.
Gradually add milk, whisking constantly until the sauce thickens. Stir in Parmesan cheese, nutmeg (if using), salt, and pepper. Cook until smooth and creamy.
Assemble the Wraps
:
Lay a tortilla flat and sprinkle a layer of shredded cheddar cheese. Add a portion of the cooked chicken and drizzle with the creamy sauce.
Toast the Wraps
:
Roll up the tortilla tightly. Heat a clean skillet over medium heat and toast each wrap until golden and crispy on both sides.
Garnish and Serve
:
Slice the wraps in half, garnish with fresh parsley, and serve warm. Pair with a side salad or fries for a complete meal!
Chef’s Tip
: Add a sprinkle of red pepper flakes to the sauce for a spicy kick!
Step-by-Step Guide
1. Season & Cook Chicken: In a bowl, toss diced chicken with olive oil, garlic powder, smoked paprika, salt, and pepper. Ensure even coating. In a skillet over medium-high heat, cook chicken for 5-7 minutes until no pink remains. Transfer to a plate.
2. Make the Roux: In the same skillet, melt butter over medium heat. Immediately add flour and whisk constantly for 1 full minute to cook out the raw flour taste.
3. Create the Sauce: Slowly pour in milk while whisking continuously to prevent lumps. Whisk until the mixture thickens enough to coat the back of a spoon, about 3-5 minutes. Remove from heat and stir in Parmesan, nutmeg, salt, and pepper.
4. Combine & Assemble: Add the cooked chicken back to the sauce, stirring to coat. On each tortilla, sprinkle cheddar cheese, then add the creamy chicken mixture. Fold in the sides and roll tightly from the bottom.
5. Crisp the Wrap: Heat a dry skillet or grill pan over medium heat. Place each wrap seam-side down first, toasting for 2-3 minutes per side until golden brown and crispy.
Serving Suggestions
Serve these wraps hot, sliced diagonally. For a fresh contrast, pair with a simple side salad with vinaigrette, crispy sweet potato fries, or a cool cucumber and tomato salad. A dollop of sour cream or salsa for dipping elevates the meal further.
How-to Summary
Dice and season chicken, then sauté until cooked. Prepare a creamy Parmesan sauce by making a roux with butter and flour, then whisking in milk and cheese. Combine chicken and sauce. Assemble in tortillas with cheddar cheese, roll tightly, and toast in a skillet until crispy and golden brown.
Frequently Asked Questions
Can I use pre-cooked or rotisserie chicken? Absolutely. Use about 2 cups of shredded cooked chicken. Simply warm it in the prepared sauce until heated through.
How can I make the sauce thicker or thinner? For a thicker sauce, simmer longer or add a bit more flour at the roux stage. For a thinner sauce, add a splash more milk.
What are good substitutes for all-purpose flour? For a gluten-free option, use a 1:1 gluten-free flour blend. Cornstarch also works; make a slurry with 1 tbsp cornstarch and 2 tbsp cold milk, then whisk into the simmering sauce.
How do I store and reheat leftovers? Store wrapped and sealed in the fridge for up to 3 days. Reheat in an air fryer or oven at 375°F for 10 minutes to maintain crispness. Microwave will soften the wrap.
Can I prepare these wraps ahead of time? You can prepare the filling and store it separately for up to 2 days. Assemble and toast the wraps just before serving to prevent soggy tortillas.
Common Mistakes to Avoid
- Undercooking the Roux: Whisk the butter and flour for a full minute to avoid a pasty, floury taste in your sauce.
- Adding Milk Too Fast: Pour the milk in slowly while whisking vigorously to prevent a lumpy sauce.
- Overfilling the Tortilla: Use a moderate amount of filling and leave a border to allow for easy, tight rolling without breakage.
- Skipping the Toasting Step: Toasting is crucial. It melts the interior cheese, seals the wrap, and provides essential texture.
Conclusion
These creamy chicken wraps are the perfect combination of comforting flavor and satisfying texture. By mastering the simple creamy sauce and following the key steps to a crispy exterior, you can create a versatile and crowd-pleasing meal any night of the week. Don’t hesitate to customize the fillings and spices to make it your own.