Slice raw chicken and toss in flour. Melt butter and add olive in sauce pan over medium heat. Sautee for about 5-6 min. Add cream and veg stock and set simmer until thick. About 5 minutes.
The cooked chicken and sauce will last up to 3 days in the fridge. Once assembled, the wraps are best eaten within a day. These wraps pair well with a side of guacamole, salsa, or a fresh green salad.
They’re topped with tomato sauce and sprinkled with Cheddar ... the top of the rolled tortillas. Sprinkle the shredded cheese over the sour cream. Bake in the preheated oven for about 15 minutes, or ...