Make these crispy chicken wraps using whatever leftovers you have!
As we settle back into a schedule, dinner duty inevitably returns. With it is the daunting load of planning and prep.
Mel Gunnell of Mel’s Kitchen Cafe shared a few principles to make that weight feel lighter! Mel shared her recipe for crispy chicken wraps, which are on her dinner rotation more than any other meal. They’re totally customizable, fast, easy, and so delicious. They’re great for using up leftover rice or chicken, too!
Mel’s 3 Principles for Lightening the Dinner Load
1. Plan a menu
Mel says having a plan makes all the difference. Be realistic about your budget and phase of life. Be willing to fluidly plan a menu—sometimes rigid planning at the beginning of the week makes mealtime more stressful.
2. Cook once, eat twice
Make double and freeze half. Repurpose leftovers! (ex. One night of grilled chicken makes great wraps or quesadillas another night)
3. Embrace the shortcuts
Semi-homemade is still homemade. Keep a list of quick, 15-minute no-prep meals close at hand for those busy nights.
Crispy Chicken Enchilada Wraps
Yield: 8 wraps
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
INGREDIENTS
Filling
- 2 to 3 cups cooked, chopped chicken
- 1 ½ to 2 cups cooked white or brown rice
- 1 (15-ounce) can pinto or black beans, rinsed and drained
- 1 (10-ounce) can green or red enchilada sauce (see note)
- 1 (4-ounce) can green chiles, drained
- ½ cup chopped cilantro
- 1 tablespoon fresh lime juice, more or less
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon chile powder
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- Pinch of black pepper
Wraps
- 8 to 10 (8-inch) tortillas
- 2 to 3 cups shredded Mexican-style cheese (or a combo of Monterey Jack and cheddar)
- Cooking spray
METHOD
- Combine all of the filling ingredients together in a bowl and mix to combine.
- For each wrap, sprinkle about 1/4 cup cheese over the tortilla then spread about 1/2 cup filling down the center in a wide strip.
- Fold one side of the tortilla over the filling, followed by the other side (so that the tortilla is folded into thirds). Press lightly to flatten. It should be thick and flat, not rounded like a burrito.
- Heat a large non-stick griddle or skillet over medium heat until hot. I use an electric griddle set to about 350 degrees F.
- Spray the seam side of the wraps with nonstick cooking spray (or brush with a bit of olive oil). Place the wraps, seam side down, on the griddle or pan and cook until golden brown and crisp, about 2-4 minutes.
- While they cook, spray the top with nonstick cooking spray (or brush with olive oil) and carefully flip with a wide spatula and press down lightly to flatten just a bit. It’s normal for a little filling to fall out when flipping – just tuck it back into the ends of the wrap with the spatula.
- Cook for another 2-4 minutes until golden and the filling is hot and cheesy melted.
- Serve warm with sour cream, salsa, or other toppings of your choice!
Notes
Enchilada Sauce: these wraps are delicious with either green or red enchilada sauce. It’s best to use an enchilada sauce with a thicker consistency so the filling isn’t too watery (but mostly, use a brand that you like the taste of).
Customizable: this recipe is extremely customizable. Use more or less of any ingredient you like. They are delicious made with cooked ground beef in place of the chicken. I’ve also used canned (Costco brand) chicken with good results.
Spice Level: keep an eye on the spiciness of the enchilada sauce and green chiles. Use medium or hot for a spicy wrap – or stick with mild if you don’t want them spicy.
Find more recipes from Mel on Instagram, @melskitchencafe, or on her website, melskitchencafe.com.
Add comment