Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 4 large flour tortillas
- 3 cloves garlic, minced
- 1 cup shredded cheddar cheese (or mozzarella)
- 1/2 cup Greek yogurt or mayonnaise
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Season the chicken breasts with paprika, oregano, salt, and pepper. Heat olive oil in a skillet over medium heat.
- Cook the chicken for about 6-7 minutes per side until fully cooked and golden brown. Let rest then chop into strips.
- In a small bowl, combine Greek yogurt or mayonnaise with minced garlic to make the spread.
- Lay tortillas flat and evenly spread the garlic-yogurt mixture on each.
- Place chicken strips on top of the spread, then sprinkle generously with shredded cheese. Add optional herbs or veggies.
- Fold sides inward and roll tightly. For extra crispiness, grill in a skillet for 2-3 minutes per side or in an air fryer.
Notes
- Use different cheeses like pepper jack or Monterey Jack for varied flavor.
- Add sautéed peppers and onions for extra crunch.
- Prepare and store wraps in the fridge up to 24 hours; reheat before serving.
- For a healthier option, choose whole grain or spinach tortillas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, grilling, air frying
- Cuisine: American
- Diet: Flexitarian
Nutrition
- Serving Size: 1 wrap
- Calories: 410 kcal Kcal
- Sugar: 3g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 80mg