Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 4 large flour tortillas or wraps
- 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp paprika
- Salt and pepper to taste
- Fresh lettuce, sliced tomatoes, and onions (optional garnish)
- Fresh herbs like parsley or cilantro (optional)
Instructions
- Slice the chicken breasts into thin strips and season with salt, pepper, paprika, and minced garlic.
- Heat olive oil in a skillet over medium heat. Add the chicken and cook for 5-7 minutes until golden and cooked through.
- Prepare garlic by mincing it; have shredded cheese ready.
- Lay a tortilla flat, spread minced garlic, add cooked chicken, top with shredded cheese, and garnish with vegetables and herbs.
- Roll the tortilla tightly. For a crispy finish, reheat in a skillet or air fryer until golden and cheese melts. Serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in microwave for 30-60 seconds or in a skillet until warmed.
- Avoid soaking wraps to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, Assembly, Reheating
- Cuisine: American
- Diet: Dairy, High-Protein
Nutrition
- Serving Size: 1 wrap
- Calories: 450 kcal Kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 85 mg