Cheesy Chicken Wraps (Printer-Friendly Version)
Tender chicken and melted cheese wrapped with fresh veggies in a soft tortilla for a quick handheld meal.
# Required Ingredients:
→ Main Ingredients
01 -
680 grams boneless, skinless chicken breasts
02 -
8 large flour tortillas, 25 cm diameter
03 -
120 grams shredded sharp cheddar cheese
04 -
30 grams baby spinach leaves
→ Vegetable Fillings
05 -
120 milliliters red bell pepper, thinly sliced
06 -
60 milliliters red onion, thinly sliced
→ Sauce & Seasonings
07 -
30 milliliters olive oil
08 -
2 cloves garlic, minced
09 -
60 milliliters low-fat Greek yogurt
10 -
15 milliliters Dijon mustard
11 -
2.5 milliliters smoked paprika
12 -
Salt and freshly cracked black pepper, to taste
13 -
15 milliliters fresh lemon juice
# Step-by-Step Instructions:
01 -
Pat chicken breasts dry and slice each horizontally to create two thinner cutlets. Season both sides generously with salt, black pepper, and smoked paprika. Let rest for 5 minutes to allow spices to adhere.
02 -
Heat a large non-stick skillet over medium-high heat and add olive oil. When shimmering, place chicken cutlets in a single layer without overlap. Sear for 3 to 4 minutes per side until golden brown and internal temperature reaches 71°C. Transfer to a plate and keep warm.
03 -
Reduce heat to medium, add minced garlic to the skillet, and sauté for 30 seconds until fragrant. Scrape up browned bits with a spatula. Stir in Greek yogurt, Dijon mustard, and lemon juice, then simmer gently for 2 to 3 minutes until sauce thickens slightly.
04 -
Return the seared chicken to the skillet and evenly sprinkle shredded cheddar over each piece. Cover the skillet and allow cheese to melt in residual heat for 1 minute.
05 -
Warm each flour tortilla in a dry skillet for 15 to 20 seconds per side until pliable and soft.
06 -
Lay tortilla flat, place a handful of baby spinach, followed by red bell pepper and red onion slices. Add a cheese-coated chicken cutlet on top, drizzle with remaining sauce, fold in sides, roll tightly, and slice diagonally for presentation.
# Handy Cooking Tips:
01 -
Use a meat thermometer to ensure chicken reaches 71°C internally for safety and optimal juiciness.
02 -
Rest cooked chicken for 3 to 4 minutes before slicing to lock in juices.
03 -
Warm tortillas slightly before assembling to prevent tearing.