Green Chile Chicken Wrap
Smoky, tender shredded chicken simmered with roasted green chiles and warm cumin in a velvety sauce, then rolled into a soft flour tortilla with melted cheese and crisp lettuce. This Southwest-inspired wrap comes together in under 30 minutes and hits all the right notes — smoky, mildly spicy, and incredibly satisfying.
For 4 servings
- boil · ~15 min
Poach and shred the chicken.
1.Place chicken breasts in a medium saucepan and cover with 3 cups water.2.Bring to a boil over high heat, then reduce to a gentle simmer.3.Cook until chicken is no longer pink in the center and reaches 165°F, about 12–15 minutes.4.Transfer chicken to a cutting board, reserving ½ cup of the cooking liquid.5.Shred the chicken with two forks into bite-sized strands.TIPReserve the cooking liquid — it's now a light chicken broth that adds depth to the sauce. - saute · ~7 min
Build the green chile sauce.
1.Heat oil in a large skillet over medium heat.2.Add chopped onion and cook until softened, about 3–4 minutes.3.Add minced garlic, cumin, and smoked paprika. Stir until fragrant, about 30 seconds.4.Sprinkle flour over the onion mixture and stir constantly for 1 minute to cook out the raw taste.5.Pour in the reserved ½ cup chicken broth and stir until smooth and slightly thickened.TIPCooking the flour for a full minute removes the raw starchy taste and gives the sauce a velvety texture. - simmer · ~5 min
Combine chicken and chiles in the sauce.
1.Add the shredded chicken and chopped green chiles to the skillet.2.Season with salt and black pepper.3.Stir everything together and simmer for 3–5 minutes until heated through and flavors meld.4.Remove from heat. - prep · ~3 min
Warm the tortillas.
1.Heat a dry skillet or griddle over medium-high heat.2.Warm each tortilla for 20–30 seconds per side until pliable and lightly toasted.TIPWarming tortillas makes them flexible and prevents tearing when you roll the wrap. - assemble · ~4 min
Assemble the wraps.
1.Place a warm tortilla on a flat surface.2.Spoon a quarter of the green chile chicken mixture down the center.3.Top with shredded cheese, shredded lettuce, and a dollop of sour cream.4.Fold in the sides, then roll tightly from the bottom into a cylinder. - serve
Slice and serve immediately.
Cut each wrap in half diagonally and serve while warm.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best smoky flavor, roast fresh Hatch or Anaheim chiles under the broiler until the skin blackens, then steam in a bowl before peeling.
- 2Reserve a full ½ cup of the poaching liquid — it's a light chicken broth that adds savory depth to the sauce.
- 3Cook the flour for a full minute after sprinkling it in; this eliminates raw starchy taste and creates a silky roux.
- 4Warm tortillas in a dry skillet until pliable and lightly charred; this prevents tearing and adds a subtle toastiness.
- 5Let the assembled wrap rest seam-side down for a minute before slicing to help it hold its shape.
- 6For even browning and to re-crisp the tortilla, sear the finished wrap in a hot skillet for one minute per side.
Adapt it for your goals.
Low-oil
Replace the 1 tablespoon oil with a nonstick cooking spray or a splash of the reserved chicken broth for the sauté. This reduces fat while keeping the aromatics tender.
high proteinHigh-protein
Swap the flour tortilla for a large whole-wheat or low-carb wrap, and use low-fat cottage cheese blended smooth in place of sour cream to boost protein by over 10 grams per wrap.
jainJain
Omit onion and garlic; add a pinch of asafoetida (hing) when heating the oil. Use a plant-based cheese and vegan sour cream to keep it Jain-friendly (no root vegetables).
veganVegan
Replace the chicken with 2 cups of shredded oyster mushrooms or jackfruit. Use a dairy-free cheese shred and a cashew-based sour cream — the cumin-smoked paprika sauce clings beautifully to both.
Why this is on our healthy list.
Lean Protein Source
Chicken breast provides a high-quality, low-fat protein that supports muscle maintenance and keeps you full.
Cumin Aids Digestion
Cumin is traditionally known to stimulate digestive enzymes, which may help break down the meal more efficiently.
Green Chiles Rich in Vitamin C
Fresh green chiles are a good source of vitamin C, an antioxidant that supports immune function and skin health.
Moderate-Calorie Wrap Option
When the tortilla is warmed and not fried, this wrap delivers a satisfying meal without excessive added fat or sugar.
Frequently asked questions
Yes, you can substitute with canned diced green chiles (drained). The flavor will be milder and less smoky, so consider adding a pinch of smoked paprika to compensate.
