Chicken Mushroom Leek Wraps
Description
Delight in these light and flavorful Chicken Mushroom Leek Wraps, a dish that combines tender chicken, earthy mushrooms, and sweet leeks, all wrapped in warm tortillas. Inspired by a recipe I encountered in Killbuck, this creation emerged when I had to improvise with available ingredients. This dish is not only a hit with the kids but also perfect for a quick and satisfying lunch. You can use any type of chicken you have on hand, making it versatile for busy days or leftover nights. Serve these wraps with a side of fresh salad or veggies for a wholesome meal.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 399.5 |
| Total Fat | 18.6 g |
| Saturated Fat | 7.7 g |
| Cholesterol | 26.6 mg |
| Sodium | 1173.4 mg |
| Total Carbohydrates | 45.7 g |
| Dietary Fiber | 3.9 g |
| Sugars | 4.2 g |
| Protein | 13.2 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 tsp | Dill |
| 1 tsp | Onion powder |
| 1 tsp | Mustard powder |
| 1 tsp | Salt |
| 1 tsp | Black pepper |
| 1/4 cup | Butter |
| 1 | Leeks (chopped) |
| 2 cups | Baby portabella mushrooms (diced) |
| 6 oz | Button mushrooms (diced) |
| 1 tbsp | Olive oil |
| 1 1/2 tsp | Tarragon |
| 3 oz | Monterey Jack pepper cheese (shredded) |
| 4 | Tortillas |
Preparation Time
- Prep Time: 25 minutes
- Cook Time: 3 minutes
- Total Time: 28 minutes
- Servings: 4
Instructions
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Prepare the Chicken:
- If using raw chicken, begin by washing and patting it dry. Rub the chicken with butter, ensuring an even coating. Sprinkle the dill, onion powder, mustard powder, salt, and black pepper over the surface, creating a flavorful seasoning blend.
- Bake the chicken on a rack in a preheated oven at 350°F (175°C) until thoroughly cooked, approximately 45 minutes. If you prefer convenience, you can use leftover, boneless chicken, which can be frozen whole or chopped for future meals.
-
-
Sauté the Vegetables:
- While the chicken is baking, prepare the leeks and mushrooms. Chop the leeks into 1/4-inch pieces, discarding the tough green parts. Dice the mushrooms into 1/4-inch cubes, or use an egg slicer for uniformity.
- Heat a skillet over medium-high heat and add the olive oil. Once the oil shimmers, add the chopped leeks and mushrooms all at once. Cook for about 5 to 6 minutes, stirring frequently to prevent sticking, until the leeks are tender and the mushrooms begin to turn golden.
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Combine and Heat Through:
- Once the vegetables are cooked, fold in the chopped chicken and tarragon, mixing gently. Heat everything together until the chicken is warmed through, ensuring the flavors meld beautifully.
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Assemble the Wraps:
- Divide the filling into quarters on a platter. Top each portion with an equal amount of shredded Monterey Jack pepper cheese. Allow the cheese to melt slightly, enhancing the overall flavor and texture of the wraps.
- Using a pancake flipper, carefully transfer each portion onto warmed tortillas. Roll them up tightly, securing the delicious filling within.
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Serve:
- These Chicken Mushroom Leek Wraps are best enjoyed immediately, allowing you to savor the warm, melted cheese and the delightful combination of flavors. For an added touch, consider serving them with a fresh side salad or an assortment of raw vegetables, making for a complete and balanced meal.
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Leftover Tips:
- While these wraps are delicious fresh, they also taste great the next day. Store any leftovers in an airtight container in the refrigerator, and reheat gently in a skillet or microwave before serving.
Conclusion
Indulge in the wholesome goodness of Chicken Mushroom Leek Wraps, a delightful combination that brings together tender chicken, savory mushrooms, and sweet leeks all wrapped in a warm tortilla. Perfect for lunch or a quick snack, this recipe is sure to please even the pickiest eaters. Whether enjoyed on their own or paired with fresh veggies, these wraps are a fantastic addition to your meal rotation. Enjoy creating and savoring this family-friendly dish, ideal for busy weekdays or leisurely weekends alike!
