- 30 small tortillas
- 4 large chicken breasts
- 1 stick butter
- 2 cans cream of chicken soup
- 16 oz Velveeta cheese (Mexican flavor, if possible)
- Salt and pepper
Sprinkle the chicken breasts with salt and pepper and bake at 400 degrees for 20 minutes, or until internal temperature reaches 165 degrees. Allow to cool and dice or shred the chicken.
In a large saucepan or pot, melt together the butter, cream of chicken soup, and Velveeta cheese. Add the chicken once the mixture is melted.
Preheat oven to 350 degrees. Butter one side of each wrap, fill with the chicken mixture, and roll up. Bake for 30-35 minutes, flipping about 15 minutes in. Enjoy with salsa, sour cream, or both!