Alright, so picture this: it’s been a whirlwind of a day, the kind where your to-do list feels like it’s got a mind of its own, growing longer instead of shorter. Dinner time sneaks up on you like a cat ready to pounce, and you’re just not in the mood for anything fancy or time-consuming.
Enter Easy Cheesy Chicken Wraps. They’re like the comfort food equivalent of your favorite playlist on shuffle—familiar, cheesy, and oh-so-satisfying. Sometimes I wonder if the best meals are the ones that don’t come with a side of stress.
These wraps are a testament to that theory, with their gooey cheese and savory chicken wrapped snugly in a tortilla hug. And speaking of hugs, did anyone else see that viral video of a dog hugging a cat the other day? Anyway, these wraps, they’re quick, they’re simple, and they might just be what you need to wrap up your day (pun very much intended).
Steps
- Prepare the chicken by slicing it into three thinner pieces, seasoning with salt, pepper, and Italian seasoning, and then dredging in a flour-Parmesan mixture. Sear the chicken in olive oil over medium-high heat for 4-5 minutes on each side until golden brown, then set aside.
- Remove excess oil from the skillet, but keep the browned bits. Melt butter in the pan over medium heat, stirring to scrape up the browned bits. Add minced garlic and cook for 2 minutes, followed by adding flour and cooking for another 2 minutes.
- Gradually pour in the chicken broth, stirring continuously, and then do the same with the milk. Add the seasonings, hot sauce, and broccoli florets. Bring to a boil, then let it simmer gently for 4-5 minutes until the broccoli is tender.
- Lower the heat and mix in shredded cheddar and Parmesan cheese until smooth. Return the chicken to the pan, spoon the sauce over it, and allow it to heat through for 5 minutes. Serve with optional bacon garnish and baked potatoes for a complete dish.
Ingredients
- 6 strips thick-cut bacon (optional)
- 2 large boneless, skinless chicken breasts
- Salt and pepper
- 3 teaspoons Italian seasoning
- ½ cup all-purpose flour
- 4 tablespoons Parmesan cheese, finely shredded
- 3-4 tablespoons olive oil
- 3 tablespoons butter
- 3 tablespoons flour
- 1 cup chicken broth
- 2 cups milk
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon mustard powder
- 1 teaspoon hot sauce
- 2 ½ cups broccoli florets, finely chopped
- 2 cups cheddar cheese, shredded
- ¼ cup Parmesan cheese, finely shredded
Nutritional Values
Calories: 2748kcal | Carbohydrates: 116g | Protein: 152g | Fat: 188g | Saturated Fat: 92g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 72g | Trans Fat: 4g | Cholesterol: 552mg | Sodium: 3944mg | Potassium: 2876mg | Fiber: 12g | Sugar: 32g | Vitamin A: 6056IU | Vitamin C: 224mg | Calcium: 2976mg | Iron: 12mg
FAQ
- Can I use frozen broccoli instead of fresh in this recipe?
- Yes, you can substitute frozen broccoli for fresh. Just make sure to thaw it and drain any excess moisture before adding it to the sauce to prevent the dish from becoming watery.
- How can I make this dish lower in sodium?
- To reduce the sodium content, opt for unsalted butter and low-sodium chicken broth. Additionally, you can skip adding salt to the chicken seasoning.
- What should I do if my cheese sauce turns grainy?
- A grainy cheese sauce can occur if the sauce base is too hot when you add the cheese. To prevent this, make sure the sauce is only slightly warm and not boiling. Always shred cheese from a block for better melting quality.
- Is the hot sauce necessary, and will it make the dish spicy?
- The hot sauce is optional and primarily enhances the overall flavors of the cheese sauce without making it spicy. Feel free to adjust the amount according to your taste preference.
- How long can I store leftovers, and what is the best way to reheat them?
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months. Reheat on the stovetop over low heat, stirring occasionally, until heated through. Add a splash of milk or broth if the sauce is too thick.
Tips
- Control the Sauce Temperature: To achieve a smooth and creamy sauce, ensure that the sauce base has cooled slightly before stirring in the shredded cheese. If the sauce is too hot, the dairy might separate, resulting in a grainy texture.
- Enhance Chicken Texture and Flavor: Use the textured side of a meat mallet to pound the chicken. This will create a surface texture for the breading to adhere to, tenderize the meat, and make it juicier.
- Use Freshly Shredded Cheese: Always shred cheese from a block instead of using pre-shredded cheese. Freshly shredded cheese melts better and enhances the overall flavor of the dish.
- Incorporate Bacon Drippings: For an extra boost of flavor, consider cooking 6 strips of thick-cut bacon to crumble on top of the dish. Reserve the bacon drippings to cook the chicken or make the roux for added richness.
Equipment
- Skillet – A high-quality skillet that conducts heat well and is oven-safe.
- Meat Tenderizer – Useful for pounding chicken to make it more tender.
- Kitchen Tongs – Helpful for handling and flipping chicken during cooking.
- Box Cheese Grater – Essential for shredding cheese from a block.
- Garlic Twister – A tool for mincing garlic easily.
