Ingredients
Scale
- 2 boneless, skinless chicken breasts, sliced into thin strips
- 4 large flour tortillas or wraps
- 3 cloves garlic, minced
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin (optional)
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
- Optional: sliced bell peppers, onions, or jalapeños for extra flavor
Instructions
- In a bowl, season the sliced chicken with salt, pepper, paprika, and cumin. Set aside. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the seasoned chicken strips and cook for about 5-7 minutes until golden brown and cooked through.
- While the chicken cooks, warm the tortillas in a dry skillet or microwave for 15-20 seconds. Once cooked, evenly distribute the cooked chicken on each tortilla. Sprinkle shredded cheese generously over the chicken. Add optional toppings like sliced peppers or onions if desired. Wrap each tortilla tightly to hold all fillings inside.
- Heat a non-stick skillet or griddle over medium heat. Place each wrap seam-side down and cook for 2-3 minutes until the cheese melts and the wraps turn crispy and golden brown. Carefully flip and repeat on the other side to ensure even crispiness. Remove from heat and let cool for a minute before slicing.
Notes
- Use pre-cooked chicken for quicker assembly—simply shred or dice and reheat briefly before assembling.
- For extra flavor, add sliced bell peppers, onions, or jalapeños before wrapping.
- To keep the wraps crispy, reheat in a skillet rather than microwave if possible.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, Pan-fry
- Cuisine: American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 wrap
- Calories: 380 kcal Kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 70 mg