Ingredients
Scale
- 4 large flour tortillas or wraps
- 2 chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup shredded cheddar cheese (or mozzarella)
- 1/2 cup cream cheese, softened
- 1 teaspoon paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley or cilantro for garnish (optional)
- Additional toppings: sliced tomatoes, lettuce, or onions (optional)
Instructions
- Season chicken breasts with salt, pepper, and paprika. Cook in a skillet with olive oil over medium heat until golden and cooked through, about 6-8 minutes per side. Rest, then slice into thin strips.
- In a bowl, mix softened cream cheese, shredded cheese, and minced garlic until smooth and creamy.
- Lay out tortillas, spread the cheesy garlic mixture on each, then add sliced chicken and optional toppings like sliced tomatoes or lettuce. Roll the tortillas tightly into wraps.
- Toast the wraps in a skillet or on a grill until crispy and golden on both sides, about 2-3 minutes per side. Alternatively, bake at 375°F (190°C) for 10 minutes.
Notes
- For extra flavor, add red pepper flakes or sprinkle Parmesan cheese before serving.
- Use different cheeses like Monterey Jack or pepper Jack for variety.
- Make vegetarian by replacing chicken with grilled vegetables or tofu.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the microwave or skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch/Dinner
- Method: Stovetop and oven
- Cuisine: American
- Diet: High-Protein
Nutrition
- Serving Size: 1 wrap (around 1/4th of recipe)
- Calories: 420 kcal Kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg