Tender chicken, melted cheese, and fresh veggies wrapped in a warm tortilla for a quick, family-friendly dinner.

Scale

2 boneless skinless chicken breasts

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper, to taste

4 large flour tortillas

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1 cup chopped lettuce

1 small tomato, diced

1/4 cup sliced bell peppers

1/4 cup ranch dressing

1. Season chicken breasts with garlic powder, paprika, salt, and pepper.

2. Heat olive oil in a skillet over medium heat and cook chicken 5–7 minutes per side until done.

3. Let chicken rest 5 minutes, then slice thinly.

4. Warm tortillas in a dry skillet for 30 seconds per side.

5. Divide sliced chicken among tortillas.

6. Top each with cheddar and Monterey Jack cheeses, lettuce, tomato, bell peppers, and ranch dressing.

7. Fold sides of each tortilla inward and roll tightly.

8. Place wraps seam-side down in the skillet and cook 2–3 minutes per side until golden and cheese melts.

9. Slice in half and serve immediately.