Ingredients
Scale
- 2 large chicken breasts, boneless and skinless
- 1 cup shredded mozzarella cheese
- 4 large flour tortillas or wraps
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and freshly ground black pepper, to taste
- 1/2 cup fresh parsley, chopped (optional)
- 1/4 cup creamy ranch or garlic sauce (optional for dipping)
Instructions
- Start by seasoning the chicken breasts with salt, pepper, and paprika. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken and cook for about 6-7 minutes on each side until golden brown and cooked through. Let it rest before slicing into thin strips.
- In the same skillet, add the remaining olive oil and sauté the minced garlic until fragrant, about 1 minute. Remove from heat.
- Lay out the tortillas on a flat surface. Spread the garlic butter evenly, then layer with sliced chicken, shredded cheese, and parsley if using. Roll up tightly, folding in the sides.
- For crispiness, cook the wraps in a skillet or grill pan for 2-3 minutes per side until cheese melts and tortillas are golden. Alternatively, bake at 375°F (190°C) for 10 minutes.
Notes
- Feel free to substitute mozzarella with cheddar or Monterey Jack for different flavors.
- This recipe is suitable for meal prep; store leftovers in an airtight container and reheat in a skillet or oven for best texture.
- Add your favorite dipping sauces like ranch, garlic sauce, or salsa for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
- Diet: Everyone
Nutrition
- Serving Size: 1 wrap
- Calories: 420 kcal Kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 85 mg