Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 4 large flour tortillas or wraps
- 1 cup shredded mozzarella cheese
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper to taste
- Fresh lettuce leaves
- Sliced tomatoes and cucumbers (optional)
- Fresh parsley for garnish
Instructions
- Season chicken breasts with salt, black pepper, paprika, and dried oregano. Heat olive oil in a skillet over medium-high heat. Add minced garlic and cook until fragrant. Place chicken in the skillet and cook for 6-7 minutes on each side until fully cooked and golden brown. Rest for a few minutes.
- Shred the cooked chicken using forks or hands. Mix shredded chicken with a bit of garlic-infused oil remaining in the skillet for extra flavor.
- Lay out tortillas on a clean surface. Spread shredded cheese on each tortilla. Distribute garlic chicken evenly over the cheese. Add lettuce, sliced tomatoes, cucumbers, and parsley. Roll tightly to secure the fillings inside.
- Toast the wraps in a skillet or panini press until cheese melts and outside is crispy. Alternatively, bake at 375°F (190°C) for 10 minutes for a crisp finish.
Notes
- Pre-cook and shred chicken in advance for quicker assembly.
- For extra crunch, toast the wraps before serving.
- Add your favorite toppings or sauces like garlic aioli for more flavor.
- Store leftovers in airtight containers for up to 2 days; reheat in microwave or skillet.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop, Baking
- Cuisine: American
- Diet: Low Carb
Nutrition
- Serving Size: 1 wrap
- Calories: 400 Kcal
- Sugar: 4g
- Sodium: 750mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg