Ingredients
Scale
- 2 large chicken breasts, boneless and skinless
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 cup shredded cheese (cheddar, Monterey Jack, or mozzarella)
- 4 large flour tortillas or wraps
- 1/2 cup fresh herbs (parsley or cilantro), chopped
- Optional toppings: sliced avocado, salsa, sour cream
Instructions
- Slice the chicken breasts into thin strips or pound them flat for even cooking. Season with salt, pepper, paprika, and minced garlic.
- Heat olive oil in a skillet over medium heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes, stirring occasionally.
- Lay out tortillas. Distribute the cooked chicken evenly in the center. Sprinkle generously with shredded cheese and chopped herbs. Add optional toppings like avocado or salsa if desired.
- Fold the sides of each tortilla inward and roll tightly. Toast in a hot skillet or bake at 375°F (190°C) for 10 minutes until cheese melts and wraps are crispy.
Notes
- For a healthier option, use whole wheat tortillas and low-fat cheese.
- To make vegetarian, replace chicken with grilled vegetables or plant-based protein.
- Wraps can be assembled ahead, then stored in the refrigerator for up to 2 days. Reheat in oven or stovetop for best texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 wrap
- Calories: 350 kcal Kcal
- Sugar: 2 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg