Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts
- 4 large flour tortillas
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Season the chicken breasts with salt, pepper, paprika, and oregano.
- Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant.
- Cook the chicken breasts for 6-7 minutes per side until cooked through and golden brown. Rest for a few minutes, then slice into thin strips.
- Lay out tortillas on a plate. Spread garlic butter on each tortilla if desired.
- Distribute chicken strips evenly over the tortillas, then top with shredded mozzarella and grated Parmesan cheese.
- Roll each tortilla tightly to enclose the filling.
- Optionally, grill the wraps in a skillet or panini press for 2-3 minutes until crispy and cheese is melted.
- Serve hot, garnished with chopped parsley if desired.
Notes
- Use chicken thighs for a juicier, more flavorful filling.
- You can substitute mozzarella and Parmesan with cheddar or Monterey Jack cheese.
- Reheat in a skillet to keep the wrap crispy or microwave for convenience.
- Customize with additional vegetables like bell peppers or spinach for added nutrition.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Grill
- Cuisine: American
- Diet: Flexitarian
Nutrition
- Serving Size: 1 wrap
- Calories: 520 kcal Kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg