Grilled Chicken Broccoli Wraps

4.99 from 123 votes

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 Time15

Cook Time15

Total Time30

Course: Sandwich

Cuisine: American

Servings: servings

Author: Yumna Jawad

Equipment

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.

Video

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.

Nutrition

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