Ingredients
Scale
- 2 cups cooked and shredded chicken (use leftover chicken or quick-cook fresh chicken breasts)
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 4 large flour tortillas
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1/4 cup chopped fresh parsley (optional)
- 1 teaspoon paprika (for added flavor)
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Start by melting the butter in a small skillet over medium heat. Add the minced garlic and cook for about 1-2 minutes until fragrant. Remove from heat and set aside.
- If using raw chicken, season chicken breasts with salt, pepper, and paprika. Cook in a skillet with olive oil until fully cooked (about 6-8 minutes per side). Shred the cooked chicken using forks.
- Lay a tortilla flat on a surface. Brush with garlic butter. Spread some shredded chicken evenly over the tortilla.
- Sprinkle cheese and parsley over the chicken.
- Roll up tightly, folding in the sides. Brush the outside with more garlic butter.
- Cook the wrapped tortillas in a skillet over medium heat for 2-3 minutes per side until golden brown and cheese is melted.
Notes
- Can substitute chicken with cooked shrimp, turkey, or tofu for vegetarian options.
- For extra flavor, add sliced bell peppers or spinach inside the wrap.
- Make ahead by wrapping in foil and refrigerating; reheat in a skillet or microwave.
- Pairs well with fresh salad or crispy potato wedges.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop, Pan-fried
- Cuisine: American
- Diet: Low Carb, High Protein
Nutrition
- Serving Size: 1 wrap (approx. 1/4 of recipe)
- Calories: 420 kcal Kcal
- Sugar: 2g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg