Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 cup shredded cheddar cheese
- 1/2 cup mozzarella cheese
- 4 large flour tortillas
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and black pepper to taste
- Fresh parsley or cilantro for garnish (optional)
Instructions
- Season the chicken breasts with salt, black pepper, smoked paprika, and cumin. Heat olive oil in a skillet over medium heat and cook the chicken until golden brown and cooked through, about 6-7 minutes per side. Rest for a few minutes, then slice into thin strips.
- In the same skillet, sauté minced garlic in a little more olive oil until fragrant, about 30 seconds. Remove from heat and set aside.
- Lay each flour tortilla flat on a clean surface. Distribute the sliced chicken evenly across the tortillas, then sprinkle cheeses over the chicken. Add sautéed garlic for extra flavor.
- Fold the tortillas tightly to enclose the filling. For a crispy finish, cook in a panini press, on a skillet, or bake in the oven at 375°F (190°C) for about 10 minutes until golden and gooey.
Notes
- For a spicier kick, add a pinch of chili flakes with the seasonings.
- You can substitute chicken thighs for breasts for juicier results.
- To keep leftovers fresh, store in an airtight container in the refrigerator for up to 2 days.
- Reheat in a skillet or oven for best texture; avoid microwave if possible to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Oven, Panini Press
- Cuisine: American, Snack
- Diet: Any
Nutrition
- Serving Size: 1 wrap (about 200g)
- Calories: 450 Kcal
- Sugar: 3g
- Sodium: 920mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 85mg