Chicken Enchilada Wraps
- In a large skillet heat butter over medium heat until melted. Add chicken; cook and stir until chicken is no longer pink. Stir in chili powder, cumin, garlic, and cayenne pepper; cook and stir for 1 minute more. Cool slightly.
- In a medium mixing bowl beat cream cheese, cheddar cheese, and sour cream with an electric mixer on low to medium speed until creamy. Fold in chicken mixture, tomatoes and chiles, green onions, and cilantro. If desired, cover and chill for up to 24 hours.
- Spread chicken mixture evenly over tortillas. Top with lettuce and, if desired, cucumber slices. Roll up tortillas.
Nutrition Facts (Chicken Enchilada Wraps)
- Per serving:
- 289 kcal cal.,
- 15 g fat
- (8 g sat. fat,
- 1 g polyunsaturated fat,
- 4 g monounsatured fat),
- 68 mg chol.,
- 466 mg sodium,
- 20 g carb.,
- 2 g fiber,
- 4 g sugar,
- 19 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
cneuhaus5 716 Days Ago
4 stars, easy & really tasty! Add some salt & pepper to the chicken as it cooks & to the mixture.
Diana Garst 1233 Days Ago
How much cream cheese? Please clarify ingredient quantity.
Sandra Thomas 1451 Days Ago
These chicken enchilada wraps were quite yummy.