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Cheesy Garlic Chicken Wraps

A comforting dish featuring warm garlic, melting cheese, and tender chicken wrapped in a soft tortilla, perfect for a cozy family dinner.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 4 wraps
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the chicken
  • 1 pound boneless skinless chicken breasts or thighs, thinly sliced juicy and quick to cook
  • 2 tablespoons olive oil for browning and flavor
  • 4 cloves garlic, minced the star that brings warmth and aroma
  • 1 teaspoon smoked paprika adds a gentle, smoky depth
  • 1 teaspoon dried oregano brightens the chicken
  • to taste Salt and freshly ground black pepper
  • 1 cup shredded mozzarella or Monterey Jack melts beautifully for that gooey pull
  • 1/2 cup grated Parmesan adds sharp, savory notes
For the wraps
  • 4 large flour tortillas or whole wheat wraps soft and flexible
  • 1 cup baby spinach or shredded lettuce for freshness and a healthy option
  • 1/2 cup roasted red peppers, sliced optional for sweetness and color
  • 1/3 cup plain Greek yogurt or a light ranch dressing creamy binder and tang
  • Lemon wedges, to serve a bright finish that lifts the flavors

Method
 

Preparation
  1. Toss sliced chicken with salt, pepper, smoked paprika, and oregano. Let it sit for a minute while you heat the pan.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and sear until golden, about 4 to 5 minutes, stirring occasionally.
  3. Push the chicken to one side of the pan and add minced garlic. Cook until fragrant, about 30 seconds, then mix with the chicken.
Cooking
  1. Lower the heat to medium-low. Sprinkle mozzarella and Parmesan over the chicken, cover the pan for a minute to help the cheese melt.
  2. While the cheese melts, warm tortillas in a dry skillet or microwave for 15 seconds.
Assembly
  1. Spread a spoonful of Greek yogurt or dressing down the center of each tortilla.
  2. Top with a handful of spinach, a scoop of cheesy garlic chicken, and roasted red peppers if using.
  3. Fold the bottom up, tuck the sides, and roll tightly. Place seam-side down in the skillet and toast for 1 to 2 minutes per side.
  4. Slice in half, squeeze lemon over, and serve.

Notes

Store leftovers in an airtight container for up to 3 days. To keep tortillas from sogging, store filling separately and assemble before reheating. Wrap individual assembled wraps in foil and freeze up to 2 months. Thaw overnight in the fridge before reheating.