Folded Crispy Cheese and Chicken Wrap

 

2 T. extra virgin olive oil

1 yellow onion chopped

1 lb. boneless skinless chicken breasts, cubed

2 cloves garlic, chopped

2 tsp. dried oregano

1 tsp. ground cumin

1/2 tsp. cayenne pepper, using more or less to taste

Kosher salt and black pepper

4 large (burrito size) whole wheat, or gluten-free, tortillas

2 C. shredded romaine lettuce

1/2 C. chopped pickles

1/2 C. chopped cilantro

4 T. mustard

4 very thin slices deli ham

1/2 C. shredded swiss cheese

1/2 C. shredded pepper jack cheese

Creamy Jalapeño Sauce

1 avocado, halved

1 C. fresh cilantro

1/4- 1/2 C. pickled jalapeños, use to your taste

2 T. lime juice

1 tsp. cumin

1 tsp. onion powder

1 tsp. garlic powder

1/3 C. mayo

 

In a large skillet, heat the olive oil over high heat. Add the onion and chicken and cook 5 minutes. Stir in the garlic, oregano, cumin, cayenne, and season with salt and pepper. Cook another 5 minutes until the chicken is browned. To assemble, cut down from the center of the tortilla to the edge (see above photo). Spread the chicken in the bottom left corner, then add a handful of the lettuce, pickles, and cilantro on the top left corner. Spread the mustard on the top right corner, add the cheese, and ham (see photos for visuals). Fold the chicken over the lettuce. Then, working clockwise, fold that quarter over the ham. And finally, fold that quarter over the bottom corner with cheese. To make the jalapeño sauce, combine all ingredients except the mayo in a blender. Blend until smooth. Now add the mayo and season with salt. Pulse to combine. Heat a drizzle of olive oil in a skillet, add 1 wrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm with jalapeño sauce.

 

Servings: 4
Serving Size: 1 wrap with sauce

Calories: 738
Fat: 43 g
Fiber: 11 g
Protein: 43 g