Grilled Chicken Broccoli Wraps
Grilled Chicken Broccoli Wraps incredibly simple to make. All you really need are your favorite tortilla wraps, some chicken (if you have any leftover, that speeds things up! ), broccoli, and cheese. The finest wrap ever is made by cooking the chicken in a skillet, steaming the broccoli, then combining everything and finishing it in a panini press.
Grilled Chicken Broccoli Wraps Ingredients
- Boneless chicken breast, 1 lb.
- divided into two tablespoons, olive oil
- 1/2 tsp. oregano
- 1/2 tsp. paprika
- 1/four teaspoon of onion powder
- 1/four teaspoon of garlic powder
- Salt, 1/2 teaspoon
- 1/four teaspoons of black pepper
- 2 cups fresh florets of broccoli
- Six 8 to 10 inch wide flour tortilla wraps
- half a cup of sour cream
- 1 cup of mozzarella cheese, shredded
- In a small bowl, combine the oregano, paprika, onion powder, garlic powder, salt, and pepper with 1 tablespoon olive oil. Coat the chicken in the seasoning mixture before adding it to the bowl.
- The remaining tablespoon of olive oil should be heated in a medium skillet over medium heat. Cook the chicken on each side for 3 to 4 minutes, turning once, in the skillet until the juices run clear. Slice each breast into strips after removing it from the heat and allowing it to cool.
- Cover broccoli and steam it for 2 to 3 minutes over boiling water until crisp-tender.
- Spread the sour cream evenly in the middle of each tortilla wrap, then add the chicken, broccoli, and cheese. Roll the wrap until you reach the wrap’s top by tightly covering the filling with the bottom edge and folding in the sides.
- With the seam side down, place the wraps on a panini or the skillet used to cook the chicken and gently press for 3 to 4 minutes, or until the cheese has melted and the wraps are golden brown. Serve right away.
- Ensure that the seasoned chicken breast is fully cooked. If you have a meat thermometer, it should read 165 degrees Fahrenheit. Steam the broccoli until it is just tender but not falling apart. Simply add a small amount of water to a pan and bring it to a boil for a few minutes if you don’t have a steamer. However, it should not completely cover the broccoli as if you were boiling it.
- Use tortilla wraps that are flexible and soft. Because they are simpler to wrap, I prefer to use flour tortillas. You can also use gluten-free or low-carb wraps, but be careful not to stuff them too much.
- Shred your own cheddar assuming have opportunity and willpower. Some anti-caking agents in packaged shredded cheese can make it less melty. Destroying cheddar from a block can truly have an effect.