Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- 4 large flour tortillas
- Fresh chopped parsley (for garnish)
- Optional: sliced jalapeños or hot sauce for added spice
Instructions
- Slice the chicken breasts into thin strips. In a bowl, season with salt, pepper, paprika, and oregano.
- Heat a nonstick skillet over medium heat and add olive oil. Cook the chicken until fully cooked and golden brown, about 7-10 minutes. Add garlic during the last 2 minutes of cooking.
- Lay tortillas flat on a surface. Distribute cooked chicken evenly among the tortillas.
- Sprinkle shredded mozzarella and Parmesan cheeses over the chicken. Add sliced jalapeños or hot sauce if desired.
- Roll up each tortilla tightly, folding sides inward to seal.
- Heat a skillet or air fryer, then cook wraps seam-side down for 2-3 minutes per side until crispy. Alternatively, bake at 375°F (190°C) for about 10 minutes.
Notes
- For extra crispiness, finish wraps in a hot skillet or oven.
- Feel free to substitute cheeses or add other fillings like sliced peppers or herbs.
- Prep the filling ahead of time for quicker assembly during busy days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, Oven, Air Fryer
- Cuisine: American
- Diet: Low-Carb Option (with lettuce wraps)
Nutrition
- Serving Size: 1 wrap
- Calories: 450 kcal Kcal
- Sugar: 2 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 110 mg