Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 4 large flour tortillas or wraps
- 1 cup shredded Cheddar cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
- 1/2 cup ranch dressing or your favorite sauce (optional)
Instructions
- Season chicken breasts with paprika, salt, and pepper. Heat olive oil in a skillet over medium heat. Add minced garlic and cook until fragrant (about 30 seconds). Add chicken breasts and cook for 6-7 minutes per side until cooked through and golden. Rest for a few minutes, then slice into strips.
- Lay a tortilla flat on a clean surface. Spread ranch dressing or sauce if desired. Place sliced chicken in the center, sprinkle generously with shredded Cheddar cheese, and add parsley if using. Roll tightly, folding the sides to secure the filling.
- For a crispy finish, grill the wraps on a panini press or bake at 375°F (190°C) for about 10 minutes until cheese melts and tortillas are golden. Alternatively, use an air fryer for quick cooking.
Notes
- Feel free to substitute chicken with grilled shrimp, sliced beef, or tofu for variety.
- Use your favorite cheese blend for different flavor profiles.
- Wraps can be prepared ahead and stored in the refrigerator for up to 2 days. Reheat in an air fryer for best crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Baked, Grilled
- Cuisine: American
- Diet: Contains dairy, Not suitable for gluten-free unless gluten-free tortillas are used
Nutrition
- Serving Size: 1 wrap (approx. 1/4 of recipe)
- Calories: 430 Kcal
- Sugar: 4g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 105mg