Ingredients
Scale
- 2 cups cooked chicken, shredded or diced (see more chicken recipes)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 3 cloves garlic, minced
- 1/4 cup mayonnaise or Greek yogurt
- 1 tablespoon olive oil
- 1 teaspoon paprika or smoked paprika
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 4 large flour tortillas or wraps
- Optional toppings: fresh cilantro, sliced jalapeños, or chopped green onions
Instructions
- In a bowl, combine minced garlic, mayonnaise (or Greek yogurt), olive oil, paprika, oregano, salt, and pepper. Mix until well blended to create the garlic cheese mixture.
- If needed, pre-cook chicken by sautéing or baking seasoned pieces with salt, pepper, and garlic.
- Lay out the tortillas flat. Spread a generous layer of garlic cheese mixture on each. Top with cooked chicken and sprinkle with shredded cheese. Add optional toppings if desired.
- Roll the tortillas tightly, folding in sides as you go. Secure with toothpicks if necessary.
- Cook the wraps: toast in a skillet over medium heat for 2-3 minutes per side until golden and cheese is gooey, or bake at 375°F (190°C) for 10-12 minutes for a crispy finish.
Notes
- Use a variety of cheeses for extra flavor.
- For a vegetarian version, substitute chicken with grilled vegetables, tofu, or plant-based proteins.
- To keep leftovers fresh, wrap tightly in foil or store in an airtight container. Reheat by microwaving or re-toasting.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Stovetop, Baking
- Cuisine: American
- Diet: Flexible, can be adapted for vegetarian
Nutrition
- Serving Size: 1 wrap
- Calories: 430 kcal Kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 95 mg