Recipes Timez
Easy Cheesy Baked Wraps
Sometimes, all you need is something warm and cheesy to satisfy your hunger pangs. These baked wraps are all of that and more. They are a simple combination of a tender tortilla, filled with a medley of good ingredients, rolled up, sprinkled with extra cheese and baked until the tortilla has gotten a little crispy on the edges while the inside is all gooey and melty. Easy cheesy baked wraps are a real comfort food.
I have made these wraps on more than one occasion when I have had little in the way of ingredients in the house, and they have always turned out great. Whatever meat or veggies you have on hand will do just fine.
Why these wraps are so good
They are quick and easy. The cheese melts all over the fillings, the tortilla gets a nice crust on the outside and, depending on what you stuff them with, they can be good for both kids and adults. These wraps actually reheat really well, unlike most sandwiches.
What you need
For the wraps
You will need:
6 large flour tortillas
2 cups of cooked and shredded chicken meat,
1 cup of shredded mozzarella,
1 cup of shredded cheddar,
½ cup of cream cheese or sour cream,
½ cup chopped vegetables (optional),
1 tsp of garlic powder,
1 tsp of paprika,
½ tsp of black pepper
and salt to taste.
For the top
some shredded cheese, chopped parsley or cilantro (optional) and/or some sauce or sour cream (optional).
Instructions
Preheat your oven to 375 F and grease the baking dish or put some parchment paper on the bottom.
In a bowl, combine the cooked and shredded chicken meat, cheeses, cream cheese or sour cream, spices and salt. Chop the vegetables if you are going to use them and add them to the mixture.
Warm the tortillas for a second either in the microwave or on a dry skillet so that they don’t crack as you handle them. Add a generous amount of the mixture into the middle of the tortilla and fold in the sides, then roll up into a burrito shape.
Place the wraps seam side down in the dish and add some more cheese on top. Bake for 20-25 min, or until the cheese has melted to a nice degree and the wraps are heated all the way through. If you want, you can finish them off under the broiler for a minute or two to get the cheese topping nicely browned.
They will be hot when you take them out of the oven, so let them sit for a minute or two before serving so the filling doesn’t burn your mouth.
Tips and tricks
Warmed tortillas will roll easier without tearing and won’t crack under pressure. Fillings shouldn’t be too wet or they will leak out of the tortillas when baking. The cheese inside the wraps will melt better if you use fresh cheese, grated on a cheese grater instead of the pre-shredded kind. Adding a little bit of sour cream or cream cheese to the mix will keep the filling from getting dry. Baking the wraps until the edges have gotten a little crispy is a must for this dish.
Variations
Chicken meat and cheese is a classic filling.
If you want to try seasoned ground beef with taco seasoning, some onions and a spoonful of salsa, that would be great too. For vegetarian options, there is the combination of spinach, mushrooms, bell peppers, corn and black beans. If you want to make breakfast version, you can grate some eggs into the mix and add some cheese, and maybe even some leftover roasted or fried potatoes with a little sausage crumbled on top. You could also add some jalapeños, chilli flakes or hot sauce if you like spicy food.
Sides
While cheesy baked wraps are great on their own, you might want to have some salad, roasted veggies or soup on the side to round the meal off. For dippers, ranch, salsa, garlic sauce, sour cream and/or an avocado-huevos rancheros sauce (if you want something fancy) would go very well with them.
If you want to serve the wraps as appetizers, you can cut them into squares as well.
Storing and reheating
You can store the leftover wraps in an airtight container in the fridge for up to 4 days. They also freeze well if you wrap them individually and put them in the freezer. You shouldn’t reheat frozen wraps in the microwave as that will make the tortillas all soggy. The best way to reheat them is in the oven (350F) for about 10-15 min, or in an air fryer for 5-7 min, depending on how many you have. Again, the microwave isn’t the best option, but they can be reheated in one if you are in a rush.
Common mistakes
The wraps turn out soggy and moist if you use cold tortillas. The filling becomes runny if the mixture is to wet. The wraps also get ruined if you place them seam side up, because they won’t stay rolled. They become dry and hard if you leave them in the oven for too long after they are done.
F.A.Q
Can I prepare the wraps in advance?
Yes, you can assemble them, cover them and put them in the fridge until you need to bake them.
Can I use corn tortillas instead of flour ones?
Yes, but the best results are achieved with flour tortillas.
Do the wraps need meat?
No, you can fill them with veggies.
What cheese can I use?
Mozzarella, cheddar, Monterey Jack, provolone and others are all good choices.
Can I make the wraps in an air fryer?
Yes, you can. The recommended baking temperature would be 375 F, so you can use either your oven or the air fryer.
