Ingredients
Scale
- 2 large chicken breasts, boneless and skinless
- 1 cup shredded mozzarella cheese
- 4 large flour tortillas or wraps
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: hot sauce or ranch dressing for serving
Instructions
- Preheat your oven to 375°F (190°C). Season the chicken breasts with salt, pepper, paprika, and dried oregano.
- In a skillet over medium heat, add 1 tablespoon of olive oil and cook the chicken until golden brown on both sides, about 6-7 minutes per side. Add the minced garlic during the last minute of cooking to infuse flavor. Once cooked, let the chicken rest for a few minutes before slicing into thin strips.
- Lay out the tortillas on a flat surface. Spread a spoonful of shredded mozzarella in the center of each. Place the sliced chicken on top of the cheese, then add more cheese over the chicken for a gooey texture. Optional: Add hot sauce or a drizzle of ranch dressing.
- Carefully roll the tortillas tightly to enclose the filling. For crisper wraps, pan-fry in a little olive oil until golden or bake at 375°F for 10-15 minutes. Using an air fryer is also an excellent option for crispy results.
Notes
- Adjust the garlic quantity to taste for a stronger garlic flavor.
- For extra smoky flavor, sprinkle smoked paprika instead of regular paprika.
- Use different cheeses like cheddar or pepper jack for variation.
- Ensure chicken is cooked thoroughly for food safety.
- Reheat in oven or air fryer for best crispy texture, avoid microwaving to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking, Sautéing, Assembling
- Cuisine: American
- Diet: Low Carb, High Protein
Nutrition
- Serving Size: 1 wrap
- Calories: 460 kcal Kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 23 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 125 mg