Chicken and Mushroom Wraps are a quick, flavorful meal perfect for lunch or dinner. Tender chicken and earthy mushrooms are sautéed with garlic and spices, wrapped in soft tortillas, and finished with a creamy sauce and fresh greens. This versatile recipe allows for substitutions like spinach or cheese for extra flavor. Perfect for busy weeknights or meal prep, these wraps can be made ahead and reheated. They’re healthy, satisfying, and kid-friendly. Serve them as they are or with a side of salad or soup for a complete meal. Customize the recipe with your favorite toppings or hot sauces!
Tips and Tricks:
- For extra flavor, marinate the chicken beforehand.
- Add some shredded cheese for a gooey texture.
- Use whole-grain tortillas for a healthier option.
- Ensure mushrooms are fully cooked to release their natural juices.
- Wrap tightly to avoid spillage when eating.
Chicken and Mushroom Wraps
Ingredients
- 2 cups cooked chicken shredded or diced
- 1 cup mushrooms sliced
- 2 tablespoons olive oil
- 2 garlic cloves minced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 4 large tortillas
- ½ cup sour cream or Greek yogurt
- ¼ cup chopped fresh parsley
- 1 cup fresh lettuce or spinach
- Salt and pepper to taste
Instructions
- Heat olive oil in a skillet over medium heat.
- Add garlic and sauté until fragrant.
- Stir in mushrooms, smoked paprika, and oregano. Cook until mushrooms are tender.
- Add the chicken and season with salt and pepper. Heat through.
- Spread sour cream or Greek yogurt onto each tortilla.
- Add the chicken and mushroom mixture, fresh greens, and parsley.
- Fold and wrap tightly. Serve warm or at room temperature.
Notes
- These wraps can be stored in the refrigerator for up to 2 days.
- Substitute chicken with tofu or shrimp for a twist.
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