Tortilla Chicken Wraps Recipe

This tortilla chicken wrap recipe is for a more plain wrap that very likely the children will eat. The chicken is marinated, pan fried and coated in enchilada sauce, then baked for a few minutes in the oven to melt the cheese.


2 boneless, skinless chicken sliced in 1/4 inch strips
juice of 1 lime
1 Tablespoon olive oil
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon garlic powder
1 Tablespoon olive oil for cooking
1 (10 oz) can of red enchilada sauce
4 corn tortilla wraps
1 cup shredded Monteray Jack cheese
2 Tablespoon freshly chopped parsley for garnish


In a small bowl, stir together the lime juice, olive oil, salt, pepper and garlic powder.

Place the chicken strips into the mixture and marinate for one hour, then drain the liquid from the chicken.

Preheat the oven to 350 degrees F.

Line a baking pan large enough to hold 4 wrap rolls with aluminum foil.

Heat the olive oil in a skillet on the stovetop. Add the chicken strips and cook, lightly browning the chicken on all sides.

Add the enchilada sauce to the chicken and bring to a simmer for 5 minutes. Turn off.

Divide the chicken strips into the 4 tortilla wraps, spooning in most of the enchilada sauce. Roll up the wraps and place into the baking dish.

Spoon the remaining sauce on top and scatter on the shredded cheese.

Place into the oven for 8-12 minutes, until the wraps are heated and the cheese melted and golden brown.