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- 2 cups cooked chicken, shredded - 1 cup cream cheese, softened to room temperature - 1/2 cup plain Greek yogurt The main ingredients create a rich and creamy base. Shredded chicken gives protein and texture. Cream cheese adds creaminess, while Greek yogurt offers tang and helps with texture. - 1 teaspoon garlic powder - 1 teaspoon smoked paprika - 1/2 teaspoon ground cumin - 1/4 teaspoon freshly ground black pepper These spices bring flavor and warmth. Garlic powder adds a nice kick. Smoked paprika gives a subtle smokiness. Ground cumin rounds it out with earthy notes. Black pepper adds just the right amount of heat. - 1 cup fresh spinach, finely chopped - 1/2 cup cherry tomatoes, halved - 1/2 cup shredded cheddar cheese Fresh add-ins brighten the wraps. Spinach adds color and nutrients. Cherry tomatoes offer sweetness and juiciness. Shredded cheddar cheese enhances the creamy texture and flavor. - 4 large flour tortillas - Olive oil, for drizzling - Fresh cilantro, for garnish Flour tortillas wrap everything together. They provide a soft and chewy texture. Olive oil helps to crisp up the wraps when cooked. Fresh cilantro adds a burst of freshness and color on top. {{ingredient_image_2}} To start, you need a large mixing bowl. Add 2 cups of shredded chicken, 1 cup of softened cream cheese, and 1/2 cup of plain Greek yogurt. Mix these together until smooth. This creamy base is key to your wraps. Next, add 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, 1/2 teaspoon of ground cumin, and 1/4 teaspoon of black pepper. Stir well to blend the spices into the mixture. This step gives your filling a rich flavor that you will love. Finally, gently fold in 1 cup of finely chopped fresh spinach, 1/2 cup of halved cherry tomatoes, and 1/2 cup of shredded cheddar cheese. Make sure everything mixes evenly for the best taste. Now, it's time to build your wraps. Lay out one large flour tortilla on a clean, flat surface. Use a spoon to place a generous scoop of the creamy filling in the center. Leave about an inch of space on the edges. This space helps with folding later. Next, fold the sides of the tortilla inward. Start at the bottom and roll it up tightly. This keeps all the tasty filling inside. Repeat with the other tortillas and filling until you have all your wraps ready. For the cooking step, heat a non-stick skillet over medium heat. Drizzle it lightly with olive oil to prevent sticking. When the skillet is hot, place the wraps seam side down. Cook each wrap for about 2-3 minutes on each side. You want them to be golden-brown and slightly crispy. This adds a nice texture to your meal. Once cooked, remove the wraps from the skillet. Let them cool a bit before slicing them in half diagonally. This makes for a pretty plate. Finish by garnishing with fresh cilantro for extra color and flavor. Enjoy your delicious creamy chicken tortilla wraps! To get that perfect creamy texture, start with softened cream cheese. It blends easier and gives your filling a nice, smooth feel. You can let the cream cheese sit out for about 30 minutes before you start. If you forget, you can also microwave it for just a few seconds. Next, use a sturdy mixing method. I like to use a fork or a spatula. You want to mash and mix until everything is well combined. This helps the flavors mix and gives your filling a nice, creamy base. When cooking, ensure even cooking by heating your skillet on medium. This way, the wraps brown nicely without burning. Always check that the filling is hot throughout. When handling tortilla wraps, be gentle. If they tear, your filling may leak out. Always warm your tortillas slightly before filling them. This makes them more flexible and easier to fold. Slicing your wraps in half diagonally makes them look nice on the plate. It shows off the colorful filling and makes them fun to eat. For garnishing, sprinkle fresh cilantro on top. It adds a pop of color and a fresh taste. You can also serve with a small bowl of salsa or guacamole on the side. This adds more flavor and makes your meal look even better. Pro Tips Use Leftover Chicken: This recipe is perfect for utilizing leftover rotisserie chicken, making it a quick and convenient meal option. Customize Your Fillings: Feel free to add other vegetables like bell peppers or corn to enhance the flavor and nutrition of your wraps. Perfectly Soft Tortillas: To avoid tearing, warm the tortillas slightly in the microwave before filling them, making them more pliable. Achieve Crispiness: For an extra crispy wrap, brush the outside of the tortilla with olive oil before cooking. {{image_4}} You can make these wraps work for different diets. - Gluten-free tortillas: Use gluten-free tortillas made from rice or corn. They taste great and hold the filling well. - Dairy-free alternatives: Swap cream cheese with a dairy-free spread. Use coconut yogurt instead of Greek yogurt. Add extra flavor to your wraps to make them pop! - Additional spices or herbs: Try chili powder for heat or fresh cilantro for brightness. Cumin adds a nice depth, too. - Alternative vegetables: Mix in bell peppers, avocado, or corn for a fresh twist. They add crunch and color. You can switch up the protein in these wraps. - Using rotisserie chicken: Grab a rotisserie chicken for an easy option. Just shred it and mix it in. - Vegetarian alternatives: Replace chicken with black beans or lentils for a hearty vegetarian wrap. They are filling and healthy. - Storing before cooking: You can store your unwrapped tortillas in the fridge. Place them in an airtight container. They stay fresh for up to two days. - Storing leftovers: If you have extra wraps, cut them in half and place them in a container. Cover them tightly. They will last for three days in the fridge. - Best practices for freezing: Wrap each cooled tortilla in plastic wrap. Place them in a freezer bag. They freeze well for up to three months. Make sure to label the bag with the date. - Reheating instructions: To reheat, take the wraps from the freezer. Let them thaw in the fridge overnight. Heat them in a skillet over medium heat for about five minutes on each side, or until warm. You can also microwave them for 1-2 minutes if you’re in a hurry. To save time, prep your ingredients first. - Use pre-cooked chicken. - Soften cream cheese in the microwave. - Chop spinach and tomatoes while chicken warms. - Make the filling in one bowl to mix fast. This way, you cut down your cooking time. Yes! You can switch proteins easily. - Try rotisserie chicken for speed. - Use turkey if you want a change. - For a vegetarian twist, try black beans. - Tofu works well for a plant-based option. These choices keep your wraps exciting! Many sides go great with these wraps. - Serve with salsa for a zesty kick. - Guacamole adds creaminess and flavor. - A fresh salad can lighten the meal. - Tortilla chips give a nice crunch. Mix and match to find your favorite combo! In this blog post, we explored making creamy chicken tortilla wraps. We looked at the main ingredients like cooked chicken, cream cheese, and Greek yogurt. You also learned about spices, fresh add-ins, and how to assemble, cook, and store your wraps. Remember, you can customize them by changing proteins or using gluten-free tortillas. Enjoy your wraps fresh or reheated from the freezer. With these tips, you can create a delicious meal that pleases everyone. Dive in, and make your wraps today!

Creamy Chicken Tortilla Wraps

Delicious and creamy chicken wraps filled with fresh ingredients, perfect for a quick meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 cups cooked chicken, shredded
  • 1 cup cream cheese, softened to room temperature
  • 1 2 plain Greek yogurt
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 2 ground cumin
  • 1 4 freshly ground black pepper
  • 1 cup fresh spinach, finely chopped
  • 1 2 cherry tomatoes, halved
  • 1 2 shredded cheddar cheese
  • 4 large flour tortillas
  • 1 tablespoon olive oil, for drizzling
  • 1 tablespoon fresh cilantro, for garnish

Instructions
 

  • In a large mixing bowl, combine the shredded chicken, softened cream cheese, and Greek yogurt. Add the garlic powder, smoked paprika, ground cumin, and black pepper. Mix all the ingredients thoroughly until you have a smooth and creamy mixture.
  • Gently fold in the chopped spinach, cherry tomato halves, and shredded cheddar cheese, ensuring they are evenly distributed within the creamy mixture.
  • On a clean, flat surface, lay out one tortilla. Spoon a generous dollop of the creamy chicken filling into the center of the tortilla, leaving about an inch of space around the edges for easy folding.
  • Carefully fold the sides of the tortilla inward, then starting from the bottom, roll the tortilla tightly upwards to form a secure wrap. Repeat this process with the remaining tortillas and filling.
  • Heat a non-stick skillet over medium heat and lightly drizzle it with olive oil. Once hot, place the wraps seam side down in the skillet. Cook each wrap for about 2-3 minutes on each side, or until they achieve a delightful golden-brown color and crispiness.
  • Once cooked, remove the wraps from the skillet and allow them to cool slightly before slicing them in half diagonally for an appealing presentation.
  • Finish by garnishing the wraps with fresh cilantro before serving for a touch of color and flavor.

Notes

Serve with salsa or guacamole for dipping.
Keyword chicken, creamy, easy, tortilla, wraps