Description
Loaded Chicken and Cheese Wrap with Spicy Sauce
Ingredients:
For the chicken filling:
2 chicken breasts, grilled and sliced
1 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
1/2 tsp cumin
Salt and pepper to taste
For the wrap:
4 large flour tortillas
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup spinach, chopped
1/4 cup grilled onions
1/4 cup grilled bell peppers
For the spicy sauce:
1/4 cup ranch dressing
2 tbsp hot sauce
1 tsp smoked paprika
1 tbsp honey
Instructions:
Prepare the chicken:
Season the chicken breasts with garlic powder, paprika, cumin, salt, and pepper. Heat olive oil in a skillet over medium heat, then cook the chicken breasts for 5-7 minutes on each side, or until fully cooked and golden brown. Slice the chicken into thin strips.
Make the spicy sauce:
In a small bowl, combine ranch dressing, hot sauce, smoked paprika, and honey. Stir well to combine and set aside.
Assemble the wrap:
Lay the flour tortillas flat on a clean surface. In the center of each tortilla, layer the sliced grilled chicken, shredded cheddar and mozzarella cheese, spinach, grilled onions, and bell peppers. Drizzle a little of the spicy sauce over the filling.
Roll the wraps:
Carefully fold the sides of the tortilla in and roll it up tightly, ensuring all the fillings stay inside.
Cook the wrap:
Heat a large skillet over medium heat. Place the wrapped tortillas seam side down in the skillet. Cook for 2-3 minutes on each side, until crispy and golden, and the cheese is melted inside.
Serve:
Once cooked, slice the wrap in half and drizzle more spicy sauce over the top for extra flavor.
Enjoy:
Serve your loaded chicken and cheese wrap with a side of chips or salad for a delicious and hearty meal!
This wrap is packed with flavor from the seasoned chicken, melted cheese, and a spicy kick from the sauce. Perfect for a satisfying lunch or dinner!
Step-by-Step Guide
1. Season & Cook Chicken: Thoroughly coat chicken breasts with garlic powder, paprika, cumin, salt, and pepper. Heat olive oil in a skillet over medium heat. Cook chicken for 5-7 minutes per side until internal temperature reaches 165°F. Rest for 5 minutes, then slice thinly against the grain.
2. Prepare Sauce & Veggies: While chicken cooks, whisk all spicy sauce ingredients in a bowl until smooth. If using fresh onions and bell peppers, slice and sauté them in the same skillet after removing chicken until softened and slightly charred.
3. Assemble with Care: Warm tortillas for 20 seconds in a microwave to prevent cracking. Lay them flat and layer ingredients in the center: cheese first (acts as a glue), then chicken, veggies, and spinach. Drizzle with 1 tablespoon of sauce.
4. Roll Tightly: Fold the sides inward over the filling, then roll from the bottom up, applying gentle pressure to create a compact, secure cylinder.
5. Pan-Sear to Perfection: Heat a clean, dry skillet over medium heat. Place wraps seam-side down. Cook for 2-3 minutes per side, pressing lightly, until golden brown and crispy with melted cheese inside.
Serving Suggestions
Serve these wraps sliced in half on a diagonal. Accompany with a crisp side salad, sweet potato fries, or tortilla chips. For a lighter meal, pair with a cold cucumber salad or fresh fruit. Extra spicy sauce should be served on the side for dipping. A cooling dollop of sour cream or guacamole balances the heat beautifully.
How-to Summary
Grill seasoned chicken and slice it. Mix ranch, hot sauce, paprika, and honey for the sauce. On a warmed tortilla, layer cheeses, chicken, spinach, and grilled veggies. Drizzle with sauce, fold sides in, and roll tightly. Pan-sear in a hot skillet until golden and crispy on both sides. Slice and serve immediately.
Frequently Asked Questions
Can I make these wraps ahead of time? You can prep the components (cooked chicken, sauce, grilled veggies) up to 3 days ahead. Assemble and cook just before serving for the best texture.
How can I make this recipe healthier? Use whole wheat or low-carb tortillas, reduce cheese amounts, add more spinach, and use Greek yogurt instead of ranch in the sauce.
My wrap keeps falling apart. What am I doing wrong? You are likely overfilling it. Use less filling, ensure the tortilla is pliable (warmed), and roll tightly, tucking in the sides firmly.
Can I use a different protein? Absolutely. Shredded rotisserie chicken, ground turkey, black beans, or seasoned chickpeas are excellent alternatives.
How do I store and reheat leftovers? Store uncooked, assembled wraps tightly wrapped in the fridge for up to 24 hours. Reheat in a skillet over medium-low heat. Avoid microwaving, as it makes the tortilla soggy.
Common Mistakes to Avoid
- Using cold tortillas directly from the package, which crack when folded.
- Overfilling the wrap, making it impossible to roll and seal properly.
- Not cooking the wrap seam-side down first to seal it shut.
- Skipping the rest time for the chicken, causing the juices to run out and make the wrap soggy.
- Adding too much sauce inside the wrap before cooking, which can create a soggy interior.
Conclusion
This Loaded Chicken and Cheese Wrap is a masterclass in combining simple ingredients for maximum flavor and satisfaction. The key lies in the preparation: properly seasoning the chicken, crafting the tangy-spicy sauce, and mastering the tight roll before the final crispy sear. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality, portable meal at home. It’s a versatile recipe that invites customization, ensuring it can become a regular in your meal rotation for a reliably delicious and hearty lunch or dinner.