Chicken Mushroom Leek Wraps
Transform your weeknight dinner routine with these irresistible Chicken Mushroom Leek Wraps, a savory medley of tender chicken, earthy mushrooms, and sweet, sautéed leeks, all enveloped in luscious cream and a hint of zesty lemon. This easy-to-make recipe features succulent strips of golden-seared chicken combined with a rich, herb-infused sauce made from garlic, thyme, and a splash of chicken broth, ensuring every bite bursts with flavor. Wrapped in soft, warm flour tortillas and garnished with fresh parsley for a pop of color, these wraps are as comforting as they are elegant. Ready in just 40 minutes, this recipe is perfect for busy evenings or casual entertaining, offering a sophisticated twist on everyday comfort food. Whether you're looking for a hearty lunch or a satisfying dinner, these creamy chicken wraps are guaranteed to impress.
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Recipe Information
Ingredients
- 2 pieces Boneless skinless chicken breasts
- 2 tablespoons Olive oil
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 pieces Garlic cloves, minced
- 2 pieces Leeks, cleaned and sliced
- 1.5 cups White mushrooms, sliced
- 1 teaspoon Dried thyme
- 0.5 cup Chicken broth
- 0.25 cup Heavy cream
- 1 tablespoon Lemon juice
- 4 pieces Soft flour tortillas
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Pat the chicken breasts dry with a paper towel. Season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and fully cooked through (internal temperature of 165°F). Remove from the skillet and let rest on a cutting board. Slice into thin, bite-sized strips once cooled slightly.
In the same skillet, reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the sliced leeks to the skillet and cook for 3 minutes, stirring occasionally, until softened.
Add the mushrooms to the skillet and sprinkle with the dried thyme. Cook for 5 minutes, stirring, until the mushrooms release their moisture and begin to brown.
Pour in the chicken broth and bring the mixture to a simmer. Cook for 3-4 minutes, allowing the liquid to reduce slightly.
Lower the heat to medium-low and stir in the heavy cream. Cook for 2 more minutes until the sauce thickens slightly. Stir in the lemon juice.
Return the sliced chicken to the skillet, tossing to coat it in the creamy mushroom-leek mixture. Cook for an additional 1-2 minutes to heat through.
Warm the flour tortillas in a dry skillet or microwave until pliable.
Spoon the chicken mushroom leek filling onto the center of each tortilla. Sprinkle with fresh parsley, if desired.
Fold the bottom of the tortilla up, then roll the sides over to create a wrap. Serve warm and enjoy!
Nutrition Facts
Calories |
1787 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 23.9 g | 119% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 356 mg | 119% | |
| Sodium | 2981 mg | 130% | |
| Total Carbohydrate | 134.3 g | 49% | |
| Dietary Fiber | 9.4 g | 34% | |
| Total Sugars | 14.0 g | ||
| Protein | 132.6 g | 265% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 424 mg | 33% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1969 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
