Chicken Enchilada Wraps

By cmschnettler

Ingredients

• 1 tablespoon butter
• 2 skinless, boneless chicken breast halves, finely chopped
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 clove garlic, minced
• Dash cayenne pepper
• 1 3 ounce package cream cheese, softened
• 1/2 cup shredded sharp cheddar cheese (2 ounces)
• 1/4 cup sour cream
• 1 10 ounce can diced tomatoes and green chiles, drained
• 1/4 cup thinly sliced green onions (2)
• 2 tablespoons snipped fresh cilantro
• 6 8 inches flour tortillas
• 12 leaves Boston, bibb, or green leaf lettuce
• Cucumber slices, avocado slices, or tomato slices (optional)

Details

Servings 6
Cooking time 25mins
Adapted from bhg.com

Preparation

Step 1

In a large skillet heat butter over medium heat until melted. Add chicken; cook and stir until chicken is no longer pink. Stir in chili powder, cumin, garlic, and cayenne pepper; cook and stir for 1 minute more. Cool slightly.

In a medium mixing bowl beat cream cheese, cheddar cheese, and sour cream with an electric mixer on low to medium speed until creamy. Fold in chicken mixture, tomatoes and chiles, green onions, and cilantro. If desired, cover and chill for up to 24 hours.

Spread chicken mixture evenly over tortillas. Top with lettuce and, if desired, cucumber slices. Roll up tortillas.