Recipe Background
If you're a quesadilla-for-every-lunch kind of person, might we interest you in an upgrade? Chicken Tortilla Wraps have that melty cheese tenderly snuggling a tortilla that you cherish so much, but there's even more juicy flavors found in every quadrant of these bites for your eating pleasure. Think spicy sour cream, savory chicken, dazzling pico de gallo, crispy lettuce, and smooth avocado... yeah, you're missing out on all of that. Boring is ok sometimes, but Chicken Tortilla Wraps are better. It's your moment to make your lunchtime more interesting and delicious!
If you're a quesadilla-for-every-lunch kind of person, might we interest you in an upgrade? Chicken Tortilla Wraps have that melty cheese tenderly snuggling a tortilla that you cherish so much, but there's even more juicy flavors found in every quadrant of these bites for your eating pleasure. Think spicy sour cream, savory chicken, dazzling pico de gallo, crispy lettuce, and smooth avocado... yeah, you're missing out on all of that. Boring is ok sometimes, but Chicken Tortilla Wraps are better. It's your moment to make your lunchtime more interesting and delicious!
Ingredients
- 4 flour tortillas burrito-size
- 1/4 cup sour cream
- 1 tablespoon hot sauce
- 2 cups rotisserie chicken shredded
- 1 cup romaine shredded
- 1/4 cup pico de gallo store-bought or homemade
- 1 avocado smashed
- 1 cup cheddar shredded
Directions
- Cut a 1 1/2-inch slit in each of the tortillas, starting at the edge and stopping at the very center.
- Lay the tortillas out flat so that the slits are pointing down.
- In a small bowl, add the sour cream and the hot sauce and stir to combine.
- Over the bottom-left quadrant of each of the tortillas, spread equal amounts of the sour cream mixture, then evenly top with the chicken.
- On the top-left quadrant of each of the tortillas, evenly sprinkle the romaine and top with the pico de gallo.
- On the top-right quadrant of each of the tortillas, evenly spread the smashed avocado.
- On the bottom-right quadrant of each of the tortillas, evenly sprinkle with the cheese.
- Fold the chicken-topped quadrant up over the romaine-topped quadrant, then fold that same section over the avocado-topped quadrant, and end with a final fold down over the cheese-topped quadrant.
- Repeat the folding process with each of the tortillas.
- Heat a small skillet over medium-high heat and coat with nonstick cooking spray.
- Place the tortillas in the skillet in batches and cook until they are golden and crispy, about 1-2 minutes per side. Use a spatula to flatten and seal them together.
- Serve.
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