Chicken Enchilada Wraps

Chicken Enchilada Wraps
Photo: Andy Lyons
Total Time:
25 mins


  • 1 tablespoon butter

  • 2 skinless, boneless chicken breast halves, finely chopped

  • 1 teaspoon chili powder

  • ½ teaspoon ground cumin

  • 1 clove garlic, minced

  • Dash cayenne pepper

  • 1 3 ounce package cream cheese, softened

  • ½ cup shredded sharp cheddar cheese (2 ounces)

  • ¼ cup sour cream

  • 1 10 ounce can diced tomatoes and green chiles, drained

  • ¼ cup thinly sliced green onions (2)

  • 2 tablespoon snipped fresh cilantro

  • 6 8 inch flour tortillas

  • 12 leaves Boston, bibb, or green leaf lettuce

  • Cucumber slices, avocado slices, or tomato slices (optional)


  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.

  2. 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.

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

Nutrition Facts (per serving)

289 Calories
15g Fat
20g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 289
% Daily Value *
Total Fat 15g 19%
Saturated Fat 8g 40%
Cholesterol 68mg 23%
Sodium 466mg 20%
Total Carbohydrate 20g 7%
Total Sugars 4g
Protein 19g
Vitamin C 5.3mg 27%
Calcium 141.4mg 11%
Iron 1.8mg 10%
Potassium 256mg 5%
Folate, total 24.2mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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