Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 4 large flour tortillas
- Fresh parsley, chopped (optional for garnish)
- Additional toppings: sliced jalapeños, avocado, or hot sauce (optional)
Instructions
- Season chicken breasts with salt, pepper, and paprika. Heat olive oil in a skillet over medium heat. Cook chicken for 6-8 minutes per side until fully cooked. Rest for a few minutes and then slice into thin strips.
- In the same skillet, sauté minced garlic for 30 seconds until fragrant. Mix in softened cream cheese and shredded cheddar cheese until melted and creamy. Stir in chopped parsley if desired.
- Lay a tortilla flat and spoon cheesy garlic sauce onto the center. Add sliced chicken, fold the sides inward, and roll tightly to form a wrap. Repeat with remaining tortillas.
- For a crispy exterior, toast the wraps in a skillet for 2-3 minutes per side or bake at 375°F (190°C) for about 10 minutes until golden and cheese is bubbly.
Notes
- Wraps can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven or skillet for best crispy results. Avoid microwaving as it may soggy the tortillas.
- You can customize toppings with jalapeños, avocado, or hot sauce for added flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 wrap
- Calories: 480 kcal Kcal
- Sugar: 3g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 100mg