Description
Two crispy chicken wraps: smoky seasoned chicken breast, ranch, salsa and melted cheese rolled in flour tortillas and browned in butter.
Ingredients
- 8 ounces boneless skinless chicken breast (1 small breast)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
- 1 teaspoon olive oil
- 2 large (10-inch) flour tortillas
- 2 tablespoons ranch dressing
- 2 tablespoons thick salsa
- 1/2 cup shredded Monterey Jack or cheddar cheese
- 1 tablespoon butter
Instructions
- Place the chicken between two sheets of plastic wrap and pound it to an even thickness of about 3/4 inch. Season both sides with the garlic powder, smoked paprika, salt and a few grinds of pepper.
- Heat the oil in a 10-inch skillet over medium heat. Cook the chicken for 5 to 6 minutes per side, until browned and the thickest part reads 165°F. Move it to a cutting board, rest for 5 minutes, then chop it into small pieces. Wipe out the skillet.
- Lay the tortillas flat. Spread 1 tablespoon ranch and 1 tablespoon salsa down the center of each, then top with the chicken and cheese, keeping a border on all sides.
- Fold the sides of each tortilla over the filling, then roll up tightly from the bottom so the filling is fully enclosed.
- Melt the butter in the skillet over medium heat. Add the wraps seam side down and cook for 3 to 4 minutes per side, until golden and crisp and the cheese has melted.
- Cut each wrap in half on the diagonal and serve warm.
Notes
Equipment: 10-inch skillet, meat mallet or rolling pin, instant-read thermometer, cutting board and knife, spatula
- To skip cooking the chicken, use shredded rotisserie or canned chicken, about the same amount, and start at step 3.
- Pepper Jack makes a spicier wrap; mozzarella makes a milder one.
- Use a thick salsa; a watery salsa can make the tortilla soggy.
- Wrap leftover wraps tightly and refrigerate for up to 3 days.
- Reheat in a skillet over medium-low heat, turning once, until crisp outside and hot in the center.
- Cook chicken to 165°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (FoodSafety.gov).
- Reheat leftovers to 165°F (FoodSafety.gov).
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American