Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup shredded cheddar cheese
- 1/2 cup cream cheese, softened
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- 4 large flour tortillas
- Fresh parsley, chopped (optional for garnish)
Instructions
- Preheat the oven to 375°F (190°C).
- In a small bowl, mix the minced garlic, paprika, dried oregano, salt, and pepper.
- Rub the garlic mixture evenly over the chicken breasts.
- Heat olive oil in a skillet over medium heat and cook the chicken breasts for 6-7 minutes on each side until cooked through and golden brown.
- Remove the chicken from the skillet, let it rest for 5 minutes, then slice into thin strips.
- In a bowl, combine the cream cheese and shredded cheddar cheese until well blended.
- Spread the cheese mixture evenly onto each tortilla.
- Distribute the sliced chicken evenly over the cheese spread on each tortilla.
- Roll up each tortilla tightly to form a wrap.
- Place the wraps seam side down on a baking sheet.
- Bake in the preheated oven for 15 minutes until the cheese is melted and bubbly.
- Optional: Garnish with chopped parsley before serving.
Notes
- For extra flavor, add sliced jalapenos or cooked bacon strips before rolling the wraps.
- You can prepare the wraps ahead of time and bake just before serving for a fresh, cheesy delight.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner
- Method: Baking, Sautéing
- Cuisine: American
- Diet: High-Protein, Low-Carb
Nutrition
- Serving Size: 1 wrap
- Calories: 420 Kcal
- Sugar: 3g
- Sodium: 820mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 105mg