Next, while the chicken is resting, I’ll whip up the cheese sauce. In a medium saucepan, I melt a tablespoon of butter (because everything is better with butter!). Then, I whisk in the flour to create a roux before gradually adding milk and continuously stirring. Once the mixture starts to thicken, I add in the shredded cheddar cheese. Oh, the smell of melting cheese is simply divine! I keep stirring until the sauce is creamy and smooth.
After that, I slice the cooked chicken breasts into juicy, tender strips. The texture is always just perfect! Now, I’m ready to assemble my wraps. I lay a large tortilla flat, add a generous portion of the sliced chicken right down the center, and then drizzle on that luscious cheese sauce. If I’m feeling a bit adventurous, I top it off with fresh lettuce, diced tomatoes, avocado, or even a little salsa for that extra kick. I carefully fold both ends of the tortilla and roll it tightly.
Finally, I like to grill my wraps for a couple of minutes on each side, just until they’re golden and crispy. This makes such a difference in texture, giving it that lovely crunch every bite. As I take the wraps off the grill, I can hardly wait to dive in!
Pro Tips for Best Results
When making these wraps, I found that using a meat thermometer is a game-changer. I tested the chicken three ways, and having an internal temperature of 165°F resulted in the juiciest chicken. Just make sure to let it rest to retain those delicious juices!
Also, I recommend grating your cheese from a block rather than buying pre-shredded cheese. I tried both methods, and the freshly grated cheese melted so much better in that creamy sauce. Trust me, it makes a significant difference!
Finally, don’t skimp on the toppings. I’ve made a few wraps with just chicken and cheese, and while they were still good, adding fresh veggies or a zesty salsa elevated the whole experience. The crunch and freshness just complete the dish beautifully!
Common Mistakes to Avoid
One of the biggest mistakes I made when first trying this recipe was overcooking the chicken. It’s easy to do, especially if you’re not paying attention. I’ve found that keeping an eye on the time and using a meat thermometer makes all the difference. That juicy, tender chicken is what we’re after! (See the next page below to continue…)