Chicken Enchilada Wrap

Chicken Enchilada Wrap

I am on a roll with this healthy food kick. Last night for dinner we had these Chicken Enchilada Wraps. I’m not sure why they are Enchilada Wraps – there isn’t any Enchilada sauce or anything in them. They were really different than what I have tasted before but they were healthy, good, and we added cucumbers so they were delicious. The original recipe can be found HERE. We made our own version below.

1 tablespoon butter
1 large boneless chicken breast
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon cayenne pepper
3 ounces cream cheese
1/2 cup shredded cheese (and more to top)
1/4 cup sour cream
5 ounces diced tomatoes
8-inch tortilla wraps (we got the olive oil kind)
cucumber slices

In a large skillet, heat butter over medium heat until melted. Cut chicken into small cubes. Add to the skillet. Cook until chicken is no longer pink.

Stir in chili powder, cumin, garlic powder, cayenne pepper and stir for two more minutes. In a medium mixing bowl, combine cream cheese, cheddar cheese, and sour cream and stir with an electric mixer until creamy.

Fold in chicken mixture and tomatoes.

Keep in refrigerator for up to 24 hours.

Spread mixture evenly in tortilla. Top with lettuce if you would like and cucumbers.

Roll up tortillas and enjoy!

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