Basic Chicken Wraps


We eat chicken wraps often. They’re fast, fresh, and delicious. And everyone can design their own creations!

1 boneless skinless chicken breast will make 2-3 wraps. The more stuff you put on it, the less chicken you need.

I season the chicken with garlic powder and McCormick’s Fajita Seasoning and cook it up in a saute pan with just a little water on medium heat for 5-7 minutes each side. You do not want to brown the chicken.

When the chicken is cooked through – place it in a shallow bowl and shred using 2 forks.

From there, you can design your own wraps. The version I make the most often is this one –

Warm flour tortillas. I just throw them on a warm griddle for about a minute, turning over once.

Put warm tortilla on a plate.

Place your choice of cheese in the middle

Top with warm refried beans (this will help the cheese to melt)

Top with chicken

Top with lettuce and diced tomatoes

Roll and eat.

My daughter likes to sometimes have them without the beans and use ranch dressing. I’ve also used just a small amount of open pit bbq sauce for a little kick.

BLT chicken wraps with cheese, chicken, bacon, lettuce and tomato are good too.

Serve 2-3 wraps per person with some fresh fruits and you’ll be well fed!

( The Fajita Seasoning is suddenly hard to find. You can use Emeril’s Southwestern Seasoning, or Mrs. Dash table, or spicy)



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