Quick Cheesy Chicken Wrap
A delicious, easy-to-make wrap filled with juicy chicken, melted cheese, and fresh veggies. Perfect for a quick lunch or dinner!
Equipment
- Skillet or grill pan
- Cutting board & knife
- Spatula
- Mixing bowls
Ingredients
For the Chicken:
- 2 boneless skinless chicken breasts
- 1 tbsp olive oil
- 2 cloves garlic minced
- ½ tsp smoked paprika
- ½ tsp chili powder
- Salt & pepper to taste
For the Wraps:
- 4 large flour tortillas
- 1 cup shredded cheese cheddar, mozzarella, or Monterey Jack
- ½ cup lettuce shredded
- ¼ cup diced tomatoes
- ¼ cup sour cream or garlic aioli optional
- 1 tbsp butter or olive oil for toasting
Instructions
Step 1: Cook the Chicken
- Heat a skillet over medium heat and add olive oil.
- Season the chicken with smoked paprika, chili powder, salt, and pepper.
- Cook for 5-7 minutes per side until golden brown and fully cooked.
- Add the minced garlic during the last minute, stirring to coat the chicken.
- Let the chicken rest for a few minutes, then slice into thin strips.
Step 2: Assemble the Wraps
- Place a tortilla on a flat surface and sprinkle shredded cheese in the center.
- Add sliced chicken, lettuce, tomatoes, and a drizzle of sour cream (if using).
- Fold the sides inward, then roll tightly from the bottom up.
Step 3: Toast for a Crispy Finish
- Heat a clean skillet over medium heat with a little butter or oil.
- Place the wrap seam-side down and cook for 1-2 minutes per side until golden brown.
- Remove, slice in half, and serve warm!
Notes
- For a spicier version, add jalapeños or a drizzle of hot sauce.
- These wraps are great for meal prep—store them in the fridge for up to 3 days and reheat in a skillet or air fryer for best results.