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Italian Chicken Wraps


1 tablespoon olive oil
1 pounds boneless skinless chicken breasts, cut into strips
Salt to taste
Pepper to taste
1 tablespoon olive oil
1 small onion, chopped
1 teaspoon flour
cup chicken broth
cup heavy cream
1 cup (4 ounces) shredded Swiss cheese
1 cups cooked orzo
4 (10-inch) flour tortillas


Makes: 4


Heat 1 tablespoon olive oil in a skillet over high heat. Season the chicken with salt and pepper. Sauté the chicken in the hot oil for 4 to 6 minutes or until cooked through. Remove the chicken to a large bowl.

Heat 1 tablespoon olive oil in the skillet over medium-low heat. Add the onion, flour and salt and pepper to taste and cook for 10 minutes or until the onion is tender, stirring frequently. Add the chicken broth and cook until the liquid is almost evaporated. Stir in the cream. Cook until the mixture thickens, stirring constantly. Add the chicken, cheese and orzo and mix well.

Spoon equal amounts of the mixture onto each tortilla. Roll to enclose the filling, tucking in the ends. Serve immediately.

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