Grilled Chicken Broccoli Wraps
User Reviews
5
Grilled Chicken Broccoli Wraps
Description
This recipe uses boneless, skinless chicken breasts seasoned with a blend of oregano, paprika, onion powder, garlic powder, salt, and pepper. After marinating briefly, the chicken cooks quickly in olive oil until juices run clear, then cools before slicing into strips. Broccoli is steamed just enough to become crisp-tender, preserving its bright color and slight crunch.
Each wrap is assembled by spreading sour cream on a flour tortilla, laying in the chicken, broccoli, and shredded mozzarella. The edges are carefully folded in and the wrap rolled tightly. Cooking seam-side down in a panini press or skillet creates a golden, slightly crispy exterior while thoroughly melting the cheese inside.
Leftover components keep well separately for up to four days, and reheating the assembled wrap in a panini maker or toaster oven helps maintain its texture. Variations can include spinach or alternate creamy spreads like mayonnaise or Greek yogurt.
Ingredients
- 1 pound chicken breast boneless, skinless
- 2 tablespoons olive oil divided
- ½ teaspoon oregano
- ½ teaspoon paprika
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups broccoli florets
- 6 flour tortillas 8-10 inches wide
- 1/2 cup sour cream
- 1 cup mozzarella cheese shredded
Instructions
- In a shallow bowl, stir together 1 tablespoon olive oil along with the oregano, paprika, onion powder, garlic powder, salt and pepper. Add chicken to the bowl and coat in the seasoning mixture.
- In a medium skillet over medium heat, heat the remaining tablespoon olive oil. Transfer the chicken to the skillet and cook until the juices run clear, about 3-4 minutes per side. Remove from heat and allow it to cool, then slice each breast into strips.
- In a steamer set over boiling water, steam broccoli, covered, until crisp-tender, 2-3 minutes.
- In the center of each tortilla wrap, spread the sour cream evenly, then add the chicken, broccoli and cheese. Bring the bottom edge of the wrap tightly over the filling, folding in the sides, then roll until you reach the top of the wrap.
- Add the wraps to a panini or the skillet used to cook the chicken with the seam side down, and press gently for about 3-4 minutes total, until golden brown and the cheese has melted. Serve immediately.
Notes
- Store cooked chicken and broccoli separately in the fridge for up to 4 days to maintain freshness.
- Wrap leftovers tightly in foil and reheat in a toaster oven or panini maker for best texture.
- If a panini grill is unavailable, use a skillet pressing gently with a spatula for 2 minutes per side.
- Substitute broccoli with spinach or other vegetables, and replace sour cream with mayonnaise, Greek yogurt, or cream cheese if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 315 kcal
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 19g | 6% |
| Protein | 24g | 48% |
| Fat | 16g | 25% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 70mg | 23% |
| Sodium | 630mg | 26% |
| Potassium | 464mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 504IU | 10% |
| Vitamin C | 28mg | 31% |
| Calcium | 221mg | 22% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
