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Chicken Enchilada Wraps

Chicken Enchilada Wraps

I don’t know why, but I’m always struggling to find ideas for lunch. I don’t mind a good sandwich, especially on homemade bread, but I tend to tire of them fairly quickly unless I change up the fillings on a regular basis. One way I get out of my sandwich rut is to make wraps, and this recipe is my new favorite. It’s different than the usual meat, cheese, tomato, avocado and lettuce that usually ends up in my wraps, and you guys know I love anything Tex-Mex.

This recipe does require a bit  more work than just throwing some ingredients into a tortilla and wrapping it up since the chicken has to be cooked. I did that the night before and mixed up the remaining ingredients the next day. This recipe is similar to the chicken rollups I posted way back in 2008 (check out that lovely picture, ha!), but this one has a bit more heft to it, making it more appropriate for lunch. We enjoyed these three days in a row, and not one time did I feel tired of them. Given my tendency to get bored with lunch foods, that’s saying a lot.

Chicken Enchilada Wraps


Chicken Enchilada Wraps

Total Time: 15 minutes

Yield: 6 servings

Chicken Enchilada Wraps

This quick and easy lunch tastes great rolled up in tortillas, but it also makes a great appetizer served as a dip alongside tortilla chips.


1 tablespoon olive oil
2 skinless, boneless chicken breast halves, chopped into bite-size pieces
1 teaspoon chili powder
½ teaspoon ground cumin
1 clove garlic, minced
Pinch cayenne pepper
3 ounces cream cheese, softened
½ cup shredded sharp cheddar cheese (2 ounces)
¼ cup sour cream or Greek yogurt
1 (10- or 14-ounce) can diced tomatoes and green chiles, drained
1/4 cup thinly sliced green onions
2 tablespoons minced fresh cilantro
6 8-inch flour tortillas
Green leaf lettuce
Avocado and/or tomato slices, optional


Heat oil in a large skillet over medium heat. Add the chicken. Cook, stirring frequently, until the chicken is no longer pink. Stir in the chili powder, cumin, garlic and cayenne and continue cooking for 1 more minute, or until the chicken is cooked through. Cool slightly.

Combine the cream cheese, cheddar cheese and sour cream or Greek yogurt in a medium mixing bowl. Beat with an electric mixer on low speed until the mixture is creamy. Fold in the cooked chicken, tomatoes, green onions and cilantro. If desired, cover and chill for up to 3 days.

Spread the chicken mixture evenly over tortillas. Top with lettuce and, if desired, avocado and/or tomato slices. Roll up and serve.


  • Joanne (eats well with others)

    I generally just eat leftovers for lunch but it is defintiely fun to make/eat something a little extra special! And enchilada flavors just make every meal more fun!