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Folded Crispy Cheese and Chicken Wraps inspired by the classic Cuban sandwich. Seasoned chicken, ham, lettuce, herbs, pickles, mustard, and lots of swiss cheese. All folded up into wraps, then pan-fried until warm and crispy. These easy crispy chicken wraps come together quickly, they’re crunchy on the outside, spicy and cheesy inside. Serve with creamy avocado jalapeño sauce for dipping. Great for dinner, but equally fun for game night!
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When recipes stop working for me, and I try one new recipe after another that I’m just not that happy with, I start looking into completely new ideas with completely new flavors. A lot of times when I’m not loving recipes, it usually means I’m bored. Bored with the flavors, bored with the idea, just bored.
It takes me some time to come to that realization. But when I do, I go to flavors I haven’t explored nearly enough. Cuban food is definitely one of the cuisines that I’ve barely skimmed the surface of, so I was excited to dive in. Plus a Cuban-style sandwich is actually something a few of you have previously asked for.
So when I started thinking about recipes, that Cuban sandwich came to mind. Almost immediately I was set on the idea.
Unfortunately, I don’t know where to find good Cuban-style bread around here. So instead of sandwiches, I decided to make crispy, cheesy wraps using flour tortillas. Plus, I love the idea of folded wraps, they are always delicious.
Now, I understand this isn’t by any means traditional Cuban food. But it’s my fun twist, with lots of Cuban inspiration. I swapped the traditional protein of roasted pork with seasoned chicken and the Cuban-style bread with whole wheat tortilla. I then added one of my favorite creamy sauces.
Not traditional, but very much inspired by ingredients within a Cuban sandwich. And ones that are used in Cuban cooking.
Here’s how you do it
First things first, start with the chicken. I cooked it with onions, garlic, oregano, and lots of cumin. Get the chicken mixture crispy in a skillet and that’s it. Just keep the flavor simple.
When the chicken is cooked, the rest is really just assembling.
Assemble
I took a lot of photos so you could see how this is done, but guys it’s easy. Make a cut down the center of your tortillas, then add the chicken to one corner. Then add the greens/veggie to another corner, and finally the cheese to another. Fold it all up, then pan-fry.
So you’ve got….
One-quarter of chicken.
Another quarter of greens, pickles, n’ things.
A quarter full of mustard and ham.
And finally a quarter full of melty swiss and pepper jack cheese.
Now fold it all up into one triangle.
Then the sauce
It’s the creamiest most delicious avocado jalapeño sauce. It’s one of my favorite sauces. The key is to blend the avocado with pickled jalapeños. The pickled jalapeños add a little tanginess and mellow out the spiciness. They make the flavor extra delicious and different from other sauces.
As the wraps cook, the cheese on the outer layer melts out a bit and the most magical thing happens. The cheese melts onto the skillet and becomes crispy and almost fried. It’s really good.
And then, everything else cooks together into a wrap that’s crispy on the outside, but cheesy and saucy inside. The ham, while it might sound different, actually makes these. Something about that combo of pickles, ham, and swiss. So odd, but so good.
Nothing fancy, just really delicious food. Excited to have this recipe on-hand for easy dinners and the Super Bowl this Sunday. It’s just one of those meals that everyone loves!
Looking for other fun sandwiches? Here are my favorites:
Healthier Homemade Crunchwrap Supreme
Everything Cheddar Tomato Bacon Grilled Cheese
Lastly, if you make these Folded Crispy Chicken and Cheese Wraps be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Folded Crispy Chicken and Cheese Wraps
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 yellow onion chopped
- 1 pound boneless skinless chicken breasts, cubed
- 2 cloves garlic, chopped
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper, using more or less to taste
- Kosher salt and black pepper
- 4 large (burrito size) whole wheat, or gluten-free, tortillas
- 2 cups shredded romaine lettuce
- 1/2 cup chopped pickles
- 1/2 cup chopped cilantro
- 4 tablespoons mustard
- 4 very thin slices deli ham
- 1/2 cup shredded swiss cheese
- 1/2 cup shredded pepper jack cheese
Creamy Jalapeño Sauce
- 1 avocado, halved
- 1 cup fresh cilantro
- 1/4- 1/2 cup pickled jalapeños, use to your taste
- 2 tablespoons lime juice
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/3 cup mayo
Instructions
- 1. In a large skillet, heat the olive oil over high heat. Add the onion and chicken and cook 5 minutes. Stir in the garlic, oregano, cumin, cayenne, and season with salt and pepper. Cook another 5 minutes until the chicken is browned. 2. To assemble, cut down from the center of the tortilla to the edge (see above photo). Spread the chicken in the bottom left corner, then add a handful of the lettuce, pickles, and cilantro on the top left corner. Spread the mustard on the top right corner, add the cheese, and ham (see photos for visuals). Fold the chicken over the lettuce. Then, working clockwise, fold that quarter over the ham. And finally, fold that quarter over the bottom corner with cheese. 3. To make the jalapeño sauce, combine all ingredients except the mayo in a blender. Blend until smooth. Now add the mayo and season with salt. Pulse to combine. 4. Heat a drizzle of olive oil in a skillet, add 1 wrap and cook 2-3 minutes per side until crisp and golden brown. Serve warm with jalapeño sauce.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
There is nothing “Cuban” about this. Cuban sandwiches do not have lettuce & avocado jalapeño?!?!? This sounds more Mexican than anything… Not all Latins are the same.
Yikes… She says very clearly that it’s not a traditional Cuban and is instead Cuban-inspired. The Swiss, mayo, mustard, and ham are all components of a traditional Cuban sandwich. She just did her own riff on that as a quesadilla. But please feel free to not make this delicious meal or read this blog if it upsets you!!
Your “review” is completely unnecessary and not a review of her recipe at all. Inspired dishes are just that, inspired by and a fusion of international styles, with her own take.
Please look up traditional Cuban sandwich recipes if that is what you are looking for.
This was phenomenal! It was worth the prep time and the cooking time was minimal. The sauce took it to the next level!
Hi Marilyn,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
This took longer than 15 min with so many moving parts to prep, the sauce worked better in a bullet type blender , I realized that after using a regular blender there was not enough sauce for it to blend. I liked the end result though! Next time I might try to shred chicken too!
Cook time was 15 minutes, not prep time! I made and took me a little under 30 to prep and under 15 to cook!!
So exactly what the recipe card says?
Dana, I was responding to Ashleys comment, so yes exactly what the card says. But thanks for the smart a$$ comment! Ha! ?
Hi Melissa,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
Hey Ashley,
Thanks so much for giving the recipe a try, sorry this took you longer than expected. xTieghan
Looking forward to making this one! Do you buy your pickled jalapeno or make your own?
Hey Susan,
I just used store bought jalapeños. I hope you love this recipe, please let me know if you give it a try! xTieghan
I think that your recipe is genius and I cannot wait to make this tonight. My ingredients are assembled and ready to go. I hope that you will disregard the negative comments and move forward with all of your wonderful creations and know that your true followers will always lift you up.
I hope you love the recipe Suzanne, let me know how it turns out! xTieghan
Delicious flavor and texture, especially enjoyed the spicey jalapeno sauce. Read the recipe to hubby and he immediately said let’s make it tonight! Wonderful and not really an authentic Cuban but still awesome! Thanks for the tasty sandwich.
Hey Susan,
Thanks a bunch for giving this recipe a go, I love to hear that it was a winner!! xTieghan
There is literally nothing Cuban about this. As a Cuban, I’ll tell you. We don’t eat tortillas. We don’t eat jalapeños or anything spicy. The lettuce doesn’t happen. And the seasonings are all wrong. If you made a fricase and then used the chicken and soft white bread and what not, maybe but you’d be better off with olives and capers than lettuce and jalapeño. Why call it Cuban and not just chicken and ham melt? You know who else uses ham and cheese and mustard: the French. And a crepe is way more similar. But honestly I don’t get the cultural appropriation.
Go away! If you don’t like it then find another site and leave Tieghan alone to do her wonderful magic!
The traditional “Cuban sandwich” is am American dish originating out of Florida with slight variations between the choice of fillings between Tampa, Key West, and Miami. The choice of a tortilla is a twist on this American classic, which is typically served on sandwich bread. The only thing remotely “Cuban” related to this is that many Cuban workers living in Florida would buy the sandwiches. The name came from the customers buying them, and was a bit of a slang term that stuck. The original recipe was also inspired and influenced by Italians and Spaniards, and went through many variations on this theme. And you think only the French eat ham and mustard? I think the Swedes would say you are culturally appropriating.
So, please hop off your high horse and learn your history before you start ranting and risk making a fool of yourself. The US is a melting pot of many cultures, and American cuisine has many mixed cultural influences. You are attacking someone whose recipe is pretty spot on, while you literally don’t even know what you’re talking about. This is not “cultural appropriation” it’s an effin’ sandwich. ?
That said, it was delicious, and the crunchy tortilla was a perfect touch.
get a life …..take apart any recipe now a days and you will find flaws. how about you relax, enjoy life, enjoy food….life is hard enough with out crumb bums like you annoying everyone. and btw if you haven’t noticed this is a melting pot so start get to melting like the rest of us!
As a Mexican born and raised woman living in San Diego for the last 30 years, I understand where you’re coming from. So many dishes that are served as “Mexican” food make me roll my eyes sometimes. That been said, I’m tired of the “cultural appropriation” hobbyhorse everybody seems to be on lately. Food is food, we enjoy it or we don’t. We don’t need to make a big deal of the names. I come back to this blog often and I make my version every time because we don’t do spicy and we try to eat low carb. We made it, we loved it and my daughter asked if we can make these “crispy folded thingies” for her birthday party. So we will!
I REALIZE I’M NOT IN THE MAJORITY ……… BUT I CANNOT ABIDE CILANTRO. WHAT WOULD WORK AS A SUB FOR THAT GREEN ? NOT PARSLEY AS I FIND IT OFTEN TOO BITTER. I’M INCLINED TO SIMPLY LEAVE IT OUT ALTOGETHER BUT WONDERED WHAT YOU OR YOUR READERS MIGHT SUGGEST.
LOOKING FORWARD TO TRYING THIS IDEA …… THANKS !
Hi Toni,
I would suggest parsley, if not, just skip it:) I hope you love the recipe, let me know if you have any other questions! xTieghan
Looks amazing and I am making this tonight for supper! Just one question. For the jalapeno sauce, says 1/4 to 1/2 pickled jalapeno. Does that mean 1/4 to 1/2 cup or 1/4 to 1/2 of a single jalapeno? Thank you! Excited to try it!
Hey Diana,
Sorry about that, you will want to use 1/4-1/2 cup of pickled jalapeños. Let me know if you give the recipe a try, I hope you love it! xTieghan
Hi,
I am one of those people who HATES cilantro. It tastes like soap and dirt together. What can I substitute and still have a good flavor? Thank you.
Hey Wendy,
You can skip the cilantro:) Parsley would also work for you. Let me know if you give the recipe a try, I hope you love it! xTieghan
I often substitute the tops (green leaves) of carrots in recipes for my family members that don’t like cilantro.
Quick question … in the photo the bottom right corner has shredded cheese on it but in your instructions it says that corner is “empty”. I’m sure it doesn’t matter if we add more cheese or not, but wanted to point out the discrepancy. Looks ahhhh-mazing and can’t wait to try it. Giving it 5 stars ahead of time because everything you make is 5 stars!
Hey Sharon,
Sorry, there will not be an empty corner, you can follow the photos for a visual:) I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
I have been loving these wrap recipes! So easy and delicious and easy to make gluten free. Can’t wait to try this one!
Thanks so much Krista! I hope you love the recipe!!
What gf wraps did you use?
Hey Rhondda,
Siete wraps are great to use here. Please let me know if you give the recipe a try, I hope you love it! xTieghan
What kind of pickles did you use?
Hey Cher,
I used dill pickles, but any pickle you like will work! I hope this recipe turns out amazing for you, let me know if you give it a try! xTieghan
Oh my goodness, this sounds amazing.
Thanks so much Renae!!
I’m trying to clarify the organization on the wrap. The instructions say that there is an empty quarter but in the picture, there is a slice of Swiss cheese under the ham (not shredded) and there is shredded cheese (jack?) in the 4th quarter. Should all cheese and ham go in the upper right quadrant and leave the bottom one open? I want to make these but don’t want to mess it up. Thank you!!
You need to look at the photo — just fold chicken quarter up on to lettuce quarter, then fold that new quarter over on to quarter ham, then fold that quarter down on to cheese quarter. That’s all. But just look at the photo—you will fold clockwise.
So you are stacking the chicken quarter on top of the ham, then folding over the shredded cheese?
Hi Michele,
If you refer to the photo above, you are doing the chicken on top of the greens, then that on top of the ham, and then finally over the cheese. I hope this helps! xTieghan
I’ve made lots of Tieghan’s quartered/folding wraps because my family LOVES them. SM Brown is correct–use the photo for reference. I’ve learned that you want the two outer sides to be cheesy vs the lettuce one getting all the heat. From her photo, fold the chicken up, then over onto the ham/cheese/mustard, then down onto cheese so that the latter two sides are the outer ones and are cheesy. The first fold is hardest b/c the meat falls out so I would put the chicken on top of the lettuce then fold the bottom left tortilla up onto it for ease. ENJOY!
Thanks so much Amy!!
Hi Kristin,
There is no empty quarter, all 4 quarters will be filled. One with chicken, one with the greens, one with ham and mustard, and the other with cheese. You really can’t mess these up I promise:) Let me know if you give the recipe a try, I hope you love it! xTieghan
This is a direct copy paste from your own instructions Teigs:
“ Spread the mustard on the top right corner, add the cheese, and ham (see photos for visuals). Fold the chicken over the lettuce. Then, working clockwise, fold that quarter over the ham. And finally, fold that quarter over the empty bottom corner.”
This VERY clearly says EMPTY bottom corner. Lol
I enjoy the recipes as a starting point, but I find they are most always poorly written. I have found common sense and the photos (sometimes) along with reading the comments a tremendous help when making one.
No haters, please. I get its a free website and there is a lot of time in putting them together, but seriously having a proof reader would do wonders and or rather than making cute comments that clearly contradict what is written do a quick edit.
Sorry:) Guess I was trying my best to explain each quarter, if you refer to the photos above you will see cheese in that quarter. I hope this helps! Have the very best day!! xTieghan
But your text instructions literally says empty corner, you can’t get snarky with people questioning this when it is what you wrote it yourself. I agree 110% with Mike here.
Also, it’s not “hate”, it’s very constructive criticism, but every time you get that you complain about hate and send your rabid fans TS style to harass people who point things out. Not a good look
You know what’s not LOL? You, (+”Mike” and “Tired” ) – who are all the same person, being a wailing, minging c*nt on a bloody recipe blog. For real? Get a life – or lose one. Whichever is faster.