Chicken melt wrap!

Hey everyone!

Today’s dinner recipe is Chicken-melt-wrap. It’s super easy to make and perfect for any night of the week. As I’ve started to eat a whole lot more healthy than I used to do, It’s a lot of chicken and Salmon on the menu for sure. But It’s so much you can do with it, so basically it’s a whole new world to explore. I hope y’all are staying safe during these horrible COVID-19 times. I also hope that y’all are having a wonderful Wednesday.


300g Sliced Cicken

160g Corn

160g canned or fried mushrooms

1/3 Red Onion

1/4 Cucumber

Fajita spice mix ( Old el paso)

220g Grated cheese

Sour Cream


1 TBS Butter

Tortilla wraps

How to make Hetty’s Chicken-Melt- Wrap:

  1. Preheat the oven to 392 degrees F. ( 200 degrees C). Cook the chicken in a frying pan, with some butter or olive oil of choice.
  2. Clean and chop up the onion and the cucumber and put it into a bowl. Drain the canned corn and mushrooms before adding them into the bowl.
  3. When the chicken is cooked all the way through, add in the fajita spice mix and let it simmer for a couple of minutes. Then add the Fajita Chicken into the mixing bowl with the vegetable and blend it all well together.
  4. Add some about 1-2 TBS of filling to a tortilla wrap, add salsa and cheese on top before wrapping it together. Spray a casserole dish with a non-stick cooking spray before adding the wrapped tortillas into it. Put it into the oven for about 12 minutes. When they’re done, serve with some sour cream on the side.

I love how easy this is to make and how tasty it actually is. If you have leftovers put it into a zip-lock bag and keep it in your fridge, that way you can easily eat them as a late-night snack or as breakfast, or even lunch the next day.

I hope y’all love this recipe as much as we did, and I hope to see y’all back here tomorrow for a new post. 🙂

  • Hetty

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