Ingredients
Scale
- 2 large chicken breasts, boneless and skinless
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 4 large flour tortillas
- Fresh parsley, chopped (optional garnis)
- Additional toppings: lettuce, tomato, avocado (optional)
Instructions
- Start by seasoning the chicken breasts with salt, pepper, and paprika. Heat olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes per side until fully cooked and golden. Rest and then slice into thin strips.
- In a bowl, mix softened cream cheese, minced garlic, and shredded mozzarella until smooth and creamy.
- Lay a tortilla flat. Spread a generous layer of the cheesy garlic mixture in the center. Top with sliced chicken and optional toppings like lettuce, tomato, or avocado.
- Roll the tortilla tightly and toast in a pan or grill until crispy and cheese is melted inside. Serve immediately.
Notes
- Ensure chicken is cooked thoroughly before slicing. Warm tortillas slightly for easier rolling. Use shredded cheese for best meltiness. Grill wraps for extra crispiness if desired.
- Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat in a microwave or skillet for best results. Note that reheated wraps may lose some crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Grilling
- Cuisine: American
- Diet: Quick & Easy
Nutrition
- Serving Size: 1 wrap
- Calories: 380 kcal Kcal
- Sugar: 3 grams
- Sodium: 650 mg
- Fat: 20 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 3 grams
- Protein: 30 grams
- Cholesterol: 80 mg