Crispy Italian Chicken Wraps with Fresh Tomato Relish

These crispy Italian chicken wraps are a delightful twist on a classic lunch. Tender, fully cooked chicken is warmed with Italian seasoning, scallions and garlic, then folded into a creamy sauce. A fresh tomato and scallion relish adds a bright, tangy contrast.

Wrapped in flour tortillas and pan-seared until golden and crisp, each bite offers a satisfying crunch. Topped with extra scallion greens, these wraps are perfect for a quick, flavorful meal any day of the week.

Log in to save recipes and build weekly shopping lists.

Ingredients

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

8.6 ounce Fully Cooked Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

4 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 unit Flour TortillasView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

Salt to tasteView ingredient guideLike ingredientDislike ingredient

Pepper to tasteView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Quarter lemon. Dice tomato into ½-inch pieces.
2. Pat chicken dry with paper towels; thinly slice crosswise. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken, scallion whites, garlic powder, 1 tsp Italian seasoning, salt and pepper. Cook, stirring occasionally, until chicken is warmed through and scallion whites are tender, 2-3 minutes.
3. Remove pan from heat; stir in cream cheese, juice from one lemon wedge and 3 tbsp water until melted and combined. (For saucier chicken, add another splash of water if needed.) Transfer chicken to a plate; wipe out pan.
4. In a small bowl, combine tomato, half the scallion greens, juice from one lemon wedge, salt and pepper.
5. Place tortillas on a clean work surface. Add saucy chicken and tomato relish (drain first) to bottom third of each tortilla. Fold up bottom side over filling, then fold left and right sides toward filling. Roll up tortillas starting from filled side to form wraps.
6. Heat a drizzle of oil in the same pan over medium heat. Add wraps and cook until golden brown on all sides, 4-6 minutes. (Work in batches if needed, adding oil between batches.)
7. Halve wraps diagonally; divide between plates. Top with remaining scallion greens and serve.

Recipe Tips

FAQ

Can I use leftover cooked chicken instead of fully cooked chicken breasts?

Yes, you can substitute with leftover cooked chicken. Just shred or dice it and adjust the cooking time to heat it through.

How do I keep the wraps from getting soggy?

Drain the tomato relish well before adding it to the tortillas and avoid overfilling. Searing the wraps also helps create a crispy barrier.

Can I make these wraps ahead of time?

These wraps are best enjoyed fresh, but you can prepare the chicken filling and relish separately and assemble just before searing.