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Grilled Chicken Broccoli Wraps
These Grilled Chicken Broccoli Wraps are made with only a few ingredients and wrapped in whole wheat tortillas. They're cheesy, easy-to-make & so flavorful!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Calories: 315 kcal
Course:
Lunch
Cuisine:
American
Ingredients
- 1 pound boneless skinless chicken breast
- 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 shredded Mozzarella cheese
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.
Cup of Yum
Notes
- Storage: Leftover chicken and broccoli can be stored separately in the fridge for up to 4 days. If you have sandwich leftovers, wrap them tightly in aluminum foil and store in the fridge. It's best to reheat using a toaster oven or panini maker.
- Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
- Equipment: I like making these in my panini maker. I have the Cuisinart 5-in-1 Griddler (affiliate link) – pretty much a magic appliance in my kitchen that does so much! If you don't have a panini grill, you can use a skillet and cook the sandwich for 2 minutes per side, pressing down with a spatula as you cook.
- Instead of broccoli, you can make these with spinach or other vegetables.
- Instead of sour cream, you can use mayonnaise, greek yogurt or cream cheese.
Nutrition Information
Calories
315kcal
(16%)
Carbohydrates
19g
(6%)
Protein
24g
(48%)
Fat
16g
(25%)
Saturated Fat
6g
(30%)
Cholesterol
70mg
(23%)
Sodium
630mg
(26%)
Potassium
464mg
(13%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
504IU
(10%)
Vitamin C
28mg
(31%)
Calcium
221mg
(22%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 315
% 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.