Chicken Enchilada Wraps

Name: Chicken Enchilada Wraps
Ingredients: 1 tablespoon butter; 2 skinless, boneless chicken breast halves, finely chopped; 1 teaspoon chili powder; ½ teaspoon ground cumin; 1 garlic, minced; cayenne pepper; 1 ounce cream cheese, softened; ½ cup shredded sharp cheddar cheese (2 ounces); ¼ cup sour cream; 1 ounce diced tomatoes and green chiles, drained; ¼ cup thinly sliced green onions (2); 2 tablespoons snipped fresh cilantro; 6 inch flour tortillas; 12 Boston, bibb, or green leaf lettuce; Cucumber slices, avocado slices, or tomato slices (optional)

Rating: 3.63 stars

28 Ratings
4 Reviews

Gallery

Recipe Summary

start-to-finish:

25 mins

Servings:

Nutrition Info

Directions

Step 1

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.

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Step 1

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.

Step 1

Spread chicken mixture evenly over tortillas. Top with lettuce and, if desired, cucumber slices. Roll up tortillas.

Nutrition Facts

Per Serving:

289 calories, (8 g saturated fat, 1 g polyunsaturated fat, 4 g monounsaturated fat), 68 mg cholesterol, 466 mg sodium, 20 g carbohydrates, 2 g fiber, 4 g sugar, 19 g protein.

Reviews (4)

28 Ratings

5 star values: 13
4 star values: 5
3 star values: 7
2 star values: 0
1 star values: 3

cneuhaus5

06/10/2015

4 stars, easy & really tasty! Add some salt & pepper to the chicken as it cooks & to the mixture.

topazblsaolco

09/25/2018

I agree with another reviewer. Please give better quantities. For instance I currently have a breast of chicken that weighs 1 lb, but also have a breast that weighs 8 oz. The point being what size should be used?