Pepper Jack Chicken Wraps are packed full of juicy chicken, creamy avocado, melty pepper jack cheese, and all wrapped in a crispy tortilla. It comes together quickly and makes a great meal any time of day!
Pepper Jack Chicken Wraps
We love a quick and easy weeknight dinner recipe over here! Especially when those recipes don’t sacrifice flavor. This crispy pepper jack chicken wrap is full of shredded chicken mixed with spicy pepper jack cheese, slices of creamy avocado, and bits of bacon. Pop it in a pan to crisp it up and enjoy that delicious and flavorful crunch! Now, there are a few different ways you can go about whipping this wrap up. I like to put a couple of chicken breasts in the slow cooker, season them with taco seasoning, garlic, and cayenne, and just let them cook until I’m ready to stuff them in my tortilla. You can also just season the chicken how you like and cook it in a skillet on the stove until it’s cooked through, then shred it up for your wraps. But the slow cooker version requires so much less effort and makes the chicken come out tender and juicy every time. This recipe also works great with leftover chicken or a rotisserie chicken. It’s all about quick and easy when it comes to this meal. Throw in some crispy bacon, spicy and melty pepper jack cheese, and fresh avocados and voila! A filling wrap perfect for lunch, dinner, and leftovers!
Looking for more fresh and easy lunch or dinner options? Try these versatile Veggie Wraps or the Perfect Chicken Salad that’s sweet and savory!
How can I tell when an avocado is ripe?
These guys can be so tricky! You look at them wrong and suddenly they’re too ripe. The best way to tell when an avocado is at peak freshness is to check the color and firmness. When ripe an avocado will turn a dark green (some might even start to get a purplish hue). For firmness, you want to hold the avocado in your hand and gently squeeze. If it’s rock hard it’s not ripe. If it’s squishy, too ripe. You want a feeling that’s just slightly firm. Use these tips when shopping for avocados as well. If you aren’t looking to use them right away go for the hard, brighter green ones. If you want one for a recipe that day, look for the darker, less hard ones!
How To Make Pepper Jack Chicken Wraps
For the chicken:
- Season. Generously season the chicken breasts with the taco seasoning, garlic and onion powder, salt and pepper, and cayenne. Place them in the slow cooker with a splash of olive oil or chicken broth to keep them moist.
- Cook. Cook on low for 5-6 hours.
- Shred. Remove the chicken from the slow cooker and shred thoroughly.
- Mix. Sprinkle the pepper jack cheese over top and mix until the cheese begins to melt.
For the wraps:
- Fill. Fill each tortilla with the chicken/cheese mixture, avocado slices, and crumbled bacon. Roll each tortilla up “burrito style” tucking in the ends.
- Heat. Heat your olive oil in a large skillet over medium heat and cook each wrap for 1-2 minutes per side until golden and crispy.
- Serve. Serve with a side of sour cream or ranch to dip. Some hot sauce and a lime wedge if you like and enjoy!
Storing Pepper Jack Chicken Wraps
Store leftover chicken wraps in an airtight container in the fridge for up to 3 days. Reheat on the stove to recrisp your tortilla!
Ingredients Notes for Pepper Jack Chicken Wraps
- Chicken Breasts – About a pound of chicken, seasoned, cooked, and shredded.
- Pepper Jack Cheese – Freshly shredded will give you the best melted consistency but feel free to use what you have on hand.
- Avocados – 2 large, sliced thinly.
- Bacon – Cooked and either cut in half or crumbled. You could also try using pre cooked bacon to keep on hand. Save some time on cleanup and prep work!
- Tortillas – I like to use the burrito sized tortillas since they hold the most. Of course you can use whichever kind or brand you prefer. You could even use pita wraps for this recipe!
- Olive Oil – Just a touch to pan fry the tortillas in the end. Avocado oil also works!
- Optional Seasoning – For the chicken, I used a combination of taco seasoning, garlic powder, onion powder, Cajun seasoning, salt, pepper, and lime juice. You can adjust or experiment with your own combinations if you prefer.
Enjoy!
~Nichole
Pepper Jack Chicken Wraps
Ingredients
- 1 Pound Chicken Breasts
- 2 Tablespoon Taco Seasoning
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Cajun Seasoning
- Salt and pepper to taste
- Juice of one lime
- 1-2 Cups Shredded Pepper Jack Cheese
- 2 Large Avocados
- 1 Pound Bacon Cooked and Crumbled
- 6-8 Burrito Sized Flour Tortillas or any desired type of wrap
- 1 Tablespoon Olive Oil
Instructions
- Place chicken breasts into slow cooker and season with the taco seasoning, garlic powder, onion powder, Cajun seasoning, salt and pepper to taste, and lime juice. Stir to coat. Cook on low for 5-6 hours.
- Take chicken out of slow cooker and shred with hand mixer or two forks.
- Mix chicken with shredded cheese.
- Fill each tortilla with chicken/cheese mixture, avocado, and bacon. Roll tortilla up “burrito style” tucking in the ends.
- Heat olive oil in a large skillet over medium heat and cook each wrap for 2-3 minutes per side until golden and crispy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look so yummy! Can you freeze them?
Hi, I have’t tried but I am sure you could for about 2-3 months 🙂
Woops! Directions were right there:
5. Fill each tortilla with chicken/cheese mixture, avocado, and bacon. Roll tortilla up “burrito style” tucking in the ends.
Thanks!
These sound delicious! But I don’t see directions for “filling the wraps.” What am I missing? Can’t wait to try these!