Gluten-Free Cheesy Chicken Wraps (Print Version)
My go-to recipe for gloriously messy, cheesy, and comforting gluten-free chicken wraps. Born from a kitchen disaster, this foolproof meal is perfect for weeknight dinners and picky eaters.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free
# Ingredients:
→ For the Filling
01 -
1 lb boneless, skinless chicken breasts, diced
02 -
1 tbsp olive oil
03 -
1 small yellow onion, diced
04 -
4-6 cloves garlic, minced
05 -
1 tsp smoked paprika
06 -
1/2 tsp garlic powder
07 -
1/2 tsp onion powder
08 -
Salt and black pepper to taste
09 -
2-3 tbsp milk or chicken broth (optional)
→ The Cheese Trinity
10 -
8 oz block full-fat cream cheese, cubed
11 -
1 cup shredded sharp cheddar cheese
12 -
1 cup shredded Monterey Jack cheese
→ For Assembly
13 -
8 large gluten-free tortillas
14 -
1 tbsp butter or oil, for toasting
# Instructions:
01 -
Sear diced chicken in hot oil until golden; set aside. Sauté onion until soft, then add garlic for 1 minute.
02 -
Melt cream cheese in the same pan. Stir in spices, then melt in the shredded cheeses until smooth.
03 -
Return chicken to the skillet and stir to coat every piece in the cheese sauce. Thin with milk if needed.
04 -
Spoon filling into the center of each tortilla. Fold in the sides, then roll up snugly.
05 -
Melt butter in skillet over medium heat. Toast wraps seam-side down for 2-3 minutes per side until golden and crispy.
06 -
Serve hot, garnished with sour cream or cilantro if desired.
# Notes:
01 -
Use full-fat block cream cheese for best results.
02 -
Grate your own cheese for superior meltiness.
03 -
Reheat in a skillet, not the microwave, to maintain crispy texture.
# Equipment Needed:
01 -
Large skillet
02 -
Knife
03 -
Cutting board
04 -
Cheese grater
# Nutrition (Per Serving):
Calories: 580
Total Fat: 35g
Total Carbohydrate: 32g
Protein: 34g