Ingredients
Scale
- 2 large chicken breasts, boneless and skinless
- 4 large flour tortillas or wraps
- 3 cloves garlic, minced
- 1 cup shredded mozzarella or cheddar cheese
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish
- Optional: hot sauce or ranch dressing for serving
Instructions
- Preheat your oven to 400°F (200°C). Season the chicken breasts with salt, pepper, paprika, and oregano. Heat olive oil in a skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Sear the chicken on both sides until golden brown, about 3-4 minutes per side. Finish cooking in the oven for 15-20 minutes until fully cooked. Let rest for 5 minutes before slicing thinly.
- Lay a flour tortilla flat on a clean surface. Spread a little garlic butter or olive oil if desired. Distribute sliced chicken evenly across the center of the tortilla. Sprinkle generously with shredded cheese and add chopped parsley. Roll up tightly, tucking in the sides as you go.
- Option 1: Place the wraps seam-side down on a skillet over medium heat. Cook for 2-3 minutes until golden brown and cheese begins to melt. Flip and cook the other side for another 2-3 minutes.
- Option 2: Bake the wraps in a preheated oven at 375°F (190°C) for 10-12 minutes until cheese is bubbly and wrap is crispy.
Notes
- Use fresh garlic for maximum flavor and aroma.
- Customize with your favorite cheeses like pepper jack or Monterey Jack for varied taste.
- For a spicier kick, add hot sauce inside the wraps before rolling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Pan-frying
- Cuisine: American
- Diet: High-Protein, Low-Carb
Nutrition
- Serving Size: 1 wrap
- Calories: 430 kcal Kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 125 mg