Ingredients
- 2 cups cooked chicken breast, shredded
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 4 large flour tortillas
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/4 cup sliced jalapeños (optional)
- 2 tablespoons vegetable oil
- Salt to taste
- Black pepper to taste
Instructions
- In a medium bowl, combine shredded chicken, chili powder, smoked paprika, salt, and black pepper. Mix until evenly coated.
- Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add the seasoned chicken and sauté for 3–4 minutes until heated through. Remove from heat.
- Lay one tortilla flat on a clean surface. Spread 2 tablespoons sour cream in the center. Top with shredded lettuce and diced tomatoes.
- Add about 1/2 cup of the warm chicken mixture on top. Sprinkle with 1/4 cup shredded cheddar cheese and jalapeños if using.
- Fold the sides of the tortilla toward the center, then roll tightly to form a sealed wrap.
- Heat the remaining tablespoon of oil in the skillet over medium heat. Place the wrap seam-side down and cook for 2–3 minutes per side until golden brown and crispy and the cheese has melted.
- Remove from skillet, let cool slightly, slice in half, and serve immediately.
Notes
- Use rotisserie chicken for a quicker preparation.
- Cook seam-side down first to keep the wrap sealed.
- For extra crispiness, press gently with a spatula while cooking.
- Reheat in a skillet or air fryer to maintain crunch.
- Avoid microwaving if you want to keep the tortilla crispy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-Frying
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 wrap
- Calories: 520 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 28 g
- Saturated Fat: 9 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
