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Chef Luca

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!
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 Wraps
Course: Dinner, lunch, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

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

Method
 

Step 1: Cook the Chicken
  1. Heat a skillet over medium heat and add olive oil.
  2. Season the chicken with smoked paprika, chili powder, salt, and pepper.
  3. Cook for 5-7 minutes per side until golden brown and fully cooked.
  4. Add the minced garlic during the last minute, stirring to coat the chicken.
  5. Let the chicken rest for a few minutes, then slice into thin strips.
Step 2: Assemble the Wraps
  1. Place a tortilla on a flat surface and sprinkle shredded cheese in the center.
  2. Add sliced chicken, lettuce, tomatoes, and a drizzle of sour cream (if using).
  3. Fold the sides inward, then roll tightly from the bottom up.
Step 3: Toast for a Crispy Finish
  1. Heat a clean skillet over medium heat with a little butter or oil.
  2. Place the wrap seam-side down and cook for 1-2 minutes per side until golden brown.
  3. 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.