These Easy Chicken Tortillas are a fantastic 'hack meal' for a busy weeknight or easy weekend dinner. And they're fun to make too! Simply pop your favourite fillings onto separate segments of the wrap, make a cut to the centre, fold and toast. Serve with sour cream or sweet chilli sauce.
I love a tasty dinner that doesn't require a lot of prep or cook time, sometimes 'quick and easy' is just what mealtime ordered! What makes these even more appealing is that you can use whatever's in the fridge or freezer, and everyone can swap fillings out depending on what they like (or don't like).
If you like the look of my Easy Chicken Tortillas, you'll probably enjoy my Quick Teriyaki Chicken Bowls or Pepperoni Pizza Sliders - simple, fuss-free meals the whole family will love.
Or for another fun Tortilla meal, you must try my Beef Crunch Wraps!
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Ingredient notes:
- Tortillas: You can use any kind of tortilla/wrap you prefer - big is best though as it can be difficult to fold if it's too small.
- Chicken: I use shredded chicken in mine, so it's perfect if you have leftovers from a roast. But you could actually use any meat you like!
- Corn chips: I like the corn chips as it adds a bit of 'crunch' to the final product.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Place a tortilla on the bench or a chopping board. Using a knife or scissors, make a cut from the centre to the edge, like the first cut in a cake. Working your way from the cut mark, fill the four quarters of the tortilla with the following fillings:
- Avocado and spinach
- Sour cream and cooked chicken
- Salsa and corn chips
- Grated cheese
When all four quarters are full, it's time to fold. Start with the avocado quarter and fold up onto the salsa and corn chips. Then fold over to the chicken quarter, then finally on to the cheese quarter. This will ensure the cheese melts and the chicken gets warmed through. Repeat with the remaining tortillas and ingredients.
Place the folded tortillas into a hot sandwich press and cook until the cheese starts to melt and the outside is golden. Serve immediately with sour cream or spicy mayo.
Hint: If you don't have a sandwich press you can cook them for a few minutes on each side in a frying pan.
Recipe FAQs:
It doesn't really, but I like having the meat and cheese quarters to be on the outside of the wrap, so they are closer to the heat of the sandwich press or frying pan.
I'm sure gluten-free wraps would work just as well. Maybe heat them up in the microwave first so they are a bit softer.
Anything you like really! From beef to ham or bacon (or no meat at all) you might also like to use tomato, cucumber, olives, feta, hummus etc. The possibilities are endless.
Top tips:
This recipe is a great way to use up leftover roast chicken. And just be careful to not overfill each quarter, as it can make it a bit tricky to fold and messy to cook.
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Easy Chicken Tortillas
These Easy Chicken Tortillas are a fantastic 'hack meal' - simply pop your favourite fillings onto separate segments of the wrap, make a cut to the centre, fold and toast.
Ingredients
- 4 large tortillas
- 1 avocado, sliced
- 40g baby spinach
- 4 Tbsp cream cheese or sour cream
- 200g cooked chicken breast
- 4 Tbsp tomato salsa
- 50g corn chips
- 80g grated cheese
To Serve
- Sour cream
Instructions
- Place a tortilla on the bench or a chopping board. Using a knife or scissors, make a cut from the centre to the edge, like the first cut in a cake.
- Working your way from the cut mark, fill the four quarters of the tortilla with the following fillings: Avocado and spinach, sour cream and cooked chicken, salsa and corn chips, grated cheese.
- When all four quarters are full, it’s time to fold. Start with the avocado quarter and fold up onto the salsa and corn chips. Then fold over to the chicken quarter, then finally on to the cheese quarter. This will ensure the cheese melts and the chicken gets warmed through. Repeat with the remaining tortillas and ingredients.
- Place the folded tortillas into a hot sandwich press and cook until the cheese starts to melt and the outside is golden.
- Serve immediately with sour cream or spicy mayo.
Notes
This is a great way to use up leftover roast chicken. If you don’t have a sandwich press you can cook them for a few minutes on each side in a frying pan.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 535Total Fat: 29gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 79mgSodium: 648mgCarbohydrates: 42gFiber: 6gSugar: 2gProtein: 28g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Sandra says
Love this recipe, the kids have asked for them again. They are so quick and easy to make and so yummy.
VJ cooks says
So easy! Happy to hear your family enjoy these as much as mine.