Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 2 cloves garlic, minced
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 4 large flour tortillas or wraps
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- Fresh lettuce leaves
- Optional: diced tomatoes, sliced cucumbers, or hot sauce
Instructions
- Season the chicken breasts with salt, pepper, and smoked paprika. Heat olive oil in a skillet over medium heat. Cook the chicken for about 6–7 minutes per side until fully cooked and golden brown. Let it rest, then slice into thin strips.
- In the same skillet, sauté minced garlic for about 30 seconds until fragrant.
- Lay each tortilla flat, evenly distribute sliced chicken, sprinkle shredded cheese, add sautéed garlic, and layer with lettuce and other vegetables if desired. Roll up the tortilla tightly, folding in the sides.
- For extra crispiness, toast the wraps in a skillet or sandwich press until cheese melts and exterior is golden. Serve immediately with dipping sauces or side salads.
Notes
- Use chicken thighs for extra flavor and moisture, adjusting cooking time accordingly.
- Avoid sogginess by rewrapping and reheating in an oven or skillet rather than microwave.
- Select cheeses like mozzarella or cheddar for optimal meltiness.
- Wrap prepared wraps in foil or plastic wrap for storage up to 2 days in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove Top, Assembly
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 wrap
- Calories: 380 kcal Kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 80 mg