Cheesy Chicken & Broccoli Wraps


  • 1/2 lb boneless skinless chicken thighs or breasts, cut into 1-inch chunks
  • 1 tbsp olive oil
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/2 tsp oregano
  • 1/4 tsp paprika
  • Salt and pepper to taste
  • 1 cup of Smith’s Farm’s fresh broccoli florets
  • 2 flour tortilla wraps 8-10 inches wide
  • 2 tbsp sour cream
  • 1/2 cup shredded mozzarella cheese


  1. Heat olive oil in a medium skillet over medium heat. Season chicken thighs with onion powder, garlic powder, oregano, paprika and salt and pepper to taste. Add chicken to the skillet and cook until golden, about 3-4 minutes; set aside.
  2. In a steamer set over boiling water, steam broccoli, covered, until crisp-tender, 4-5 minutes.
  3. In the center of each tortilla wrap, spread the sour cream evenly, then add the chicken, broccoli and cheese. Bring the bottom edge of the wrap tightly over the filling, folding in the sides, then roll until you each the top of the wrap.
  4. Add the two wraps to a panini seam side down, and press gently for about 3-4 minutes, until golden brown and the cheese has melted. (You can also use a grill pan)
  5. Serve immediately.

Thank you to Feel Good Foodie for this great recipe!

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