Ingredients
Scale
- 2 large chicken breasts, cooked and shredded
- 8 flour tortillas or wraps
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: sliced jalapeños or hot sauce for extra spice
Instructions
- Start by cooking the chicken breasts until fully cooked and shred them using two forks. Season with smoked paprika, dried oregano, salt, and pepper.
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Mix the garlic into shredded chicken for added flavor.
- In a bowl, combine softened cream cheese, shredded cheddar cheese, and sautéed garlic until well blended and creamy.
- Lay tortillas on a flat surface. Spread a generous layer of the cheesy garlic chicken mixture on each tortilla. Roll up tightly, folding in the sides to secure the filling.
- For a crispy finish, pan-fry the wraps in olive oil until golden brown or air fry them for a healthier option. Use your preferred method or kitchen tool for crispiness.
Notes
- For best flavor, use freshly minced garlic and shredded cheese.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven, microwave, or air fryer to restore crispiness and gooeyness.
- Customize with sliced jalapeños or hot sauce for spicier wraps.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Air Fryer
- Cuisine: American
- Diet: Dairy
Nutrition
- Serving Size: 1 wrap
- Calories: 350 kcal Kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 80 mg