Description
These Creamy Cheese Sauce Chicken Wraps are a quick and delicious meal perfect for lunch or dinner! Featuring juicy chicken, fresh veggies, and a rich, homemade cheese sauce, these wraps are bursting with flavor and easy to customize.
Ingredients
Units
Scale
For the Chicken Wraps:
- 2 cups cooked chicken breast, shredded or diced (grilled or rotisserie works great)
- 4 large flour tortillas
- 1 cup shredded lettuce
- 1/2 cup diced tomatoes
- 1/2 cup sliced red onion
- 1/2 cup diced bell peppers (optional)
For the Creamy Cheese Sauce:
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup milk (whole or 2%)
- 1 1/2 cups shredded cheddar cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- Salt and pepper to taste
Instructions
Make the Cheese Sauce:
- Prepare the Roux:
- In a small saucepan, melt butter over medium heat. Whisk in the flour and cook for 1-2 minutes, until golden.
- Add the Milk:
- Gradually pour in the milk, whisking constantly to avoid lumps. Cook for 2-3 minutes until the mixture thickens.
- Add Cheese and Spices:
- Remove from heat and stir in the shredded cheddar cheese, garlic powder, paprika, salt, and pepper. Whisk until smooth and creamy. Set aside.
Assemble the Wraps:
- Layer the Ingredients:
- Warm the tortillas slightly in a dry skillet or microwave. Lay each tortilla flat and layer with shredded chicken, lettuce, tomatoes, onions, and bell peppers (if using).
- Drizzle with Cheese Sauce:
- Generously drizzle the warm cheese sauce over the fillings.
- Wrap:
- Fold in the sides of the tortilla, then roll tightly into a wrap.
- Serve:
- Slice the wraps in half and serve immediately with extra cheese sauce for dipping, if desired.
Notes
- Substitute cheddar with Monterey Jack, pepper jack, or a mix for a different flavor profile.
- Add cooked bacon or avocado for extra richness.
- Store leftover cheese sauce in an airtight container in the fridge for up to 3 days and reheat gently.
