Chicken Wraps With Mushrooms and Alfalfa Sprouts

Chicken Wraps With Mushrooms and Alfalfa Sprouts

These chicken and mushroom wraps are a great dish that will use up your alfalfa sprouts. They are quick and delicious and can be topped off with sour cream if desired.


  •  3 (10-inch) burrito-size tortillas
  • 1 cup cooked, shredded chicken breast meat
  • 1/2 cup shredded romaine lettuce
  • 1 cup sliced shiitake mushrooms
  • 1 medium tomato, chopped
  • 1 clove garlic, chopped
  • 2/3 cup Alfalfa sprouts, fresh or cooked*
  • 1/2 cup shredded cheese


  1. *If fresh, rinse alfalfa sprouts thoroughly under running water for one to two minutes and allow them to drain before adding them.
  2. Brown sliced shiitake mushrooms in olive oil.
  3. Then add chopped garlic and tomato.
  4. Cook for about three minutes or until mixture thickens.
  5. Evenly distribute mushrooms, chicken, lettuce, cheese, and alfalfa sprouts over bottom third of each tortilla and make sure no ingredients touch edges.
  6. Fold the bottom edge of each tortilla toward the center and gently roll until the tortilla is completely wrapped around the filling. 
  7. Cut in half if desired and enjoy.

Leave a Reply