Cheesy Chicken Mushroom Wraps
Looking for a quick and tasty meal that’s packed with flavor? These Cheesy Chicken Mushroom Wraps are the perfect choice! With tender chicken, savory mushrooms, and a creamy, cheesy sauce all wrapped up in a soft tortilla, it’s a comforting dish that’s easy to make and sure to satisfy. Whether you’re feeding the family or craving a hearty snack, these wraps bring together the best of creamy and savory in every bite. Ready to dig in? Let’s get cooking!
Total Time: 30-35 minutes
Preparation Time: 10 minutes
Cook Time: 20-25 minutes
Ingredients:
2 boneless, skinless chicken breasts (cut into thin strips)
1 tablespoon olive oil
1 tablespoon butter
1 cup mushrooms (sliced)
1 small onion (diced)
2 cloves garlic (minced)
1 teaspoon dried thyme (or fresh if preferred)
1 teaspoon paprika
1/2 cup chicken broth
1/2 cup heavy cream
1 cup shredded mozzarella cheese (or a blend of your choice)
1 tablespoon grated Parmesan cheese
Salt and pepper (to taste)
4 large flour tortillas
Fresh parsley (optional for garnish)
Lettuce or other fresh veggies (optional)
Instructions:
Prepare the Chicken:
Season the chicken strips with salt, pepper, paprika, and thyme.
Heat olive oil in a large skillet over medium heat. Add the chicken strips and cook until golden and cooked through (about 6-8 minutes). Remove from the skillet and set aside.
Cook the Vegetables:
In the same skillet, add butter. Once melted, add the sliced mushrooms and diced onion. Cook for about 5 minutes until they soften and begin to brown.
Add the minced garlic and cook for another minute until fragrant.
Make the Creamy Sauce:
Pour in the chicken broth and bring it to a simmer. Let it reduce for about 2 minutes.
Stir in the heavy cream, and cook for another 3-4 minutes, allowing the sauce to thicken slightly.
Add the Cheese:
Lower the heat and stir in the mozzarella and Parmesan cheese until the sauce becomes creamy and the cheese is melted.
Combine:
Add the cooked chicken back to the skillet, stirring to coat the chicken with the creamy mushroom sauce. Cook for an additional 2-3 minutes, allowing everything to combine and heat through. Taste and adjust the seasoning with salt and pepper.
Assemble the Wraps:
Warm the flour tortillas in a separate pan or microwave for a few seconds to make them pliable.
Spoon the cheesy chicken and mushroom mixture into the center of each tortilla. Optionally, add fresh lettuce or any additional veggies you like.
Roll up the tortilla tightly, folding in the sides as you go.
Serve:
Slice the wraps in half and serve immediately.
Garnish with fresh parsley for a pop of color if desired.
Tips:
You can use grilled chicken instead of pan-seared for a lighter version.
If you prefer a little extra kick, add a pinch of red pepper flakes to the sauce.
For a low-carb version, you can use lettuce wraps instead of tortillas.
Approximate Nutrition (per wrap, based on the recipe serving 4 wraps):
Calories: 450-500 kcal
Protein: 35-40g
Carbohydrates: 30-35g
Fat: 25-30g
Saturated Fat: 10-12g
Fiber: 3-5g
Sugar: 3-5g
Sodium: 800-900mg