Ingredients
For the Chicken:
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1 ½ lbs boneless, skinless chicken breasts or thighs, thinly sliced
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1/2 teaspoon smoked paprika
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Salt & pepper, to taste
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1 tablespoon olive oil or butter
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2 cloves garlic, minced
For the Wraps:
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4–6 large flour tortillas
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1 ½ cups shredded mozzarella or cheddar cheese (or a mix)
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1/4 cup grated Parmesan (optional)
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1 tablespoon butter or olive oil (for pan toasting)
Optional Add-ins:
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Sliced tomatoes or avocado
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Spinach or lettuce
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Ranch, garlic aioli, or Caesar dressing for extra flavor
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Cooked bacon or caramelized onions for richness
Instructions
1. Cook the chicken:
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Season sliced chicken with garlic powder, onion powder, paprika, salt, and pepper.
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Heat olive oil in a skillet over medium heat. Add garlic and stir for 30 seconds.
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Add chicken and cook until golden and fully cooked (about 6–8 minutes). Set aside.
2. Assemble the wraps:
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Lay tortillas flat.
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Add a layer of shredded cheese, then a scoop of the cooked garlic chicken.
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Add optional extras like tomatoes, lettuce, or sauce.
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Sprinkle with Parmesan for extra cheesiness.
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Fold in the sides and roll tightly into a wrap.
3. Toast the wraps:
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Heat a clean skillet over medium heat with a bit of butter or oil.
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Place wraps seam-side down and cook for 2–3 minutes per side until golden and crispy.
4. Serve:
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Slice diagonally and serve with dipping sauces like ranch, garlic mayo, or hot sauce.