Mike’s Crazy Canuck Creamy Chicken Wraps

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing Mike's Crazy Canuck Creamy Chicken Wraps recipe, a delicious and satisfying dish that is perfect for lunch or dinner. This recipe combines tender chicken, creamy dressing, and fresh vegetables all wrapped up in a soft tortilla. With a hint of Canadian flair, these wraps are sure to impress your taste buds with their unique flavors. Whether you're looking for a quick and easy meal or a crowd-pleasing party food, these wraps are the perfect choice.

Keywords: chicken wraps, creamy dressing, fresh vegetables, Canadian flair, quick and easy meal.

Mike's crazy canuck creamy chicken wraps recipe details

Mike’s crazy canuck creamy chicken wraps recipe, recipe Rating: 4.9
Number of votes:132

Cream of mushroom soup, sour cream and chicken breasts sound like an odd mix of ingredients. That is what my lady thought. She was ready to order pizza the first time I made this. Imagine her surprise when she liked it. Now it is one of her favorites. It is a favorite of my whole crew now and is the first recipe that I made up that actually got written down for others to try.

Ready in: 1 hour

Ingredients

Serves: 5

• 6 chicken breasts
• 1/2 cup water
• 2 tablespoons chopped garlic
• 1 tablespoon crushed dried chile flakes
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 (10.25 ounce) cans cream of mushroom soup
• 2 cups sour cream
• 10 (10-inch) flour tortillas
• 3 cups shredded Mexican blend cheese

Preparation method

Prep: 30 mins | Cook: 30 mins

1. Preheat oven to 375 degrees F. Lightly grease a 9×13-inch glass baking dish.
2. Cut chicken breasts into 1/2-inch slices.
3. Simmer the chicken with the water, garlic, chile flakes, garlic powder, and onion powder.
4. As chicken cooks let the pan boil dry and brown a little. This adds flavor. If there is too much liquid to boil off remove the excess with a baster. Save this liquid to add back later.
5. After the pan has browned a little, add the mushroom soup. Warm the mushroom soup and deglaze the pan.
6. Once the mushroom soup is warm, stir in the sour cream.
7. Simmer chicken mixture until everything is hot. Add saved liquid as needed to keep the mixture from getting too thick. This also adds good flavor.
8. Put line of shredded cheese on a tortilla. Add chicken mixture and sauce.
9. Roll up wrap and pin with toothpicks. Leave a 1 inch flap for cheese.
10. Place wraps on lightly greased baking sheet. Add shredded cheese and mushroom soup/sour cream sauce.
11. Bake in the preheated oven (150F) until the cheese melts, 5 to 10 minutes. Remove from oven, take out toothpicks, serve and enjoy. If the wraps are a little spicy for your taste buds, try dipping them in sour cream to cool them down.