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 black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Season chicken breasts with salt, pepper, and paprika.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
- Add seasoned chicken breasts and cook for 6-7 minutes on each side until fully cooked and golden brown.
- Remove chicken from skillet, let rest, then slice into strips.
- Warm tortillas in a skillet or microwave until pliable.
- Spread shredded cheese on tortillas, add sliced chicken, then roll tightly into wraps.
- Optional: Toast wraps in skillet for 2-3 minutes per side for melting cheese and crispiness.
- Garnish with chopped parsley if desired and serve hot with your favorite dip or side.
Notes
- Store leftovers in airtight container in the refrigerator for up to 2 days.
- Reheat in microwave for 1 minute or in skillet to regain crispness.
- You can add vegetables like lettuce, tomatoes, or peppers for extra nutrition.
- Use cooked leftover chicken for faster preparation.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 wrap
- Calories: 390 Kcal
- Sugar: 2g
- Sodium: 560mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg