Ingredients
For the Filling:
2 cups cooked chicken (shredded or diced)
4 large flour tortillas
1 cup shredded Monterey Jack or Cheddar cheese (for inside the wrap)
Optional: 1/2 tsp cumin and 1/2 tsp garlic powder (to season the chicken)
For the Rich & Creamy Cheese Sauce:
2 tbsp butter
2 tbsp all-purpose flour
1 ½ cups whole milk or half-and-half (for extra richness)
1 ½ cups shredded sharp cheddar or Mexican blend cheese
Salt & black pepper to taste
Optional kick: A pinch of cayenne or a small can of diced green chiles
Instructions
1. Prep the Chicken
If your cooked chicken is cold, toss it in a bowl with a splash of water or chicken broth and a pinch of cumin/garlic powder. Microwave for 30–45 seconds just to take the chill off. This ensures the inside is hot by the time the sauce is ready.
2. Make the Cheese Sauce (The Star of the Show)
In a medium saucepan, melt the butter over medium heat.
Whisk in the flour and cook for about 1 minute until it smells slightly nutty (don’t let it brown).
Slowly pour in the milk, whisking constantly to prevent lumps. Simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
Remove from heat and stir in the shredded cheese until completely melted and glossy. Season with salt and pepper.
3. Assemble the Wraps
Warm the tortillas for 10 seconds in the microwave so they don’t crack.
Place a generous portion of chicken and a sprinkle of extra cheese in the center of each tortilla.
Fold in the sides and roll them up tightly.
4. The Final Touch
You have two ways to finish this:
The “Smothered” Way: Place the wraps in a baking dish, pour the hot cheese sauce over the top, and broil for 2–3 minutes until bubbly.
The “Crispy” Way: Sear the wraps in a dry pan for 1 minute per side until golden, then pour the cheese sauce over them on the plate.
A Quick Tip for Success
If your sauce feels too thick, just whisk in an extra tablespoon of milk. If you want a more “restaurant-style” queso flavor, add a spoonful of sour cream to the sauce at the very end.
