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Chicken and Mushroom Wraps
Kathie Clane

Chicken and Mushroom Wraps

Savory chicken and mushroom wraps with creamy filling, fresh greens, and a hint of spice, perfect for quick meals.
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Prep Time 10 minutes
Cook Time 15 minutes
Additional Time 5 minutes
Total Time 30 minutes
Servings: 4 wraps
Course: Uncategorized
Cuisine: Fusion
Calories: 479
Ingredients Method Notes

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
  • 1/2 cup sour cream or Greek yogurt
  • 1/4 cup chopped fresh parsley
  • 1 cup fresh lettuce or spinach
  • Salt and pepper to taste

Method
 

  1. Heat olive oil in a skillet over medium heat.
  2. Add garlic and sauté until fragrant.
  3. Stir in mushrooms, smoked paprika, and oregano. Cook until mushrooms are tender.
  4. Add the chicken and season with salt and pepper. Heat through.
  5. Spread sour cream or Greek yogurt onto each tortilla.
  6. Add the chicken and mushroom mixture, fresh greens, and parsley.
  7. 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.