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Zippy Chicken Wraps

This is a nice sandwich for hot summer days or picnics. If you're in a hurry, you can use precooked chicken tenders. —Jackie A. Smulski, Lyons, Illinois
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1/2 pound boneless skinless chicken breast, cut into thin slices
  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • Dash cayenne pepper
  • 3 ounces cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup sour cream
  • 1 can (10 ounces) diced tomatoes and green chilies, drained
  • 2 green onions, thinly sliced
  • 4 flour tortillas (8 inches), room temperature
  • Sliced avocado, sliced ripe olives and salsa


  • In a large skillet, saute the chicken in butter until no longer pink. Add the garlic, chili powder, cumin and cayenne; cook and stir until heated through. Remove from the heat; cool.
  • In a small bowl, beat the cream cheese, cheddar cheese and sour cream until blended. Stir in the chicken, tomatoes and onions.
  • Spoon 1/2 cup chicken mixture down the center of each tortilla; top with avocado and olives. Fold sides over filling and secure with a toothpick if desired. Serve with salsa.
Nutrition Facts
1 each: 404 calories, 21g fat (12g saturated fat), 87mg cholesterol, 753mg sodium, 31g carbohydrate (2g sugars, 1g fiber), 22g protein.

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Average Rating:
  • silvrhwk
    Oct 4, 2011

    This was very fast, easy, and a great way to use up leftover chicken breast. We did not have any avocado or olives, but it was still a very tasty dinner. Not too spicy, but with great flavor.

  • justmbeth
    May 27, 2008

    No comment left