Chicken and Mushroom Wraps
Savory chicken and mushroom wraps with creamy filling, fresh greens, and a hint of spice, perfect for quick meals.
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.
