Description
Juicy garlic-seasoned chicken, melty cheese, and fresh greens wrapped in warm tortillas for a quick, family-friendly weeknight dinner.
Ingredients
2 boneless skinless chicken breasts (about 14 oz/400 g), sliced
3 garlic cloves, minced
2 tbsp olive oil
3/4 tsp kosher salt
1/2 tsp black pepper
1 tsp paprika (optional)
4 large flour tortillas (10-inch)
1 1/2 cups shredded mozzarella-cheddar blend (about 6 oz/170 g)
1 cup baby spinach or shredded lettuce
1 medium tomato, thinly sliced
3 tbsp ranch or garlic sauce (optional)
Instructions
1. Pat chicken dry and slice into bite-size strips; toss with olive oil, salt, pepper, and paprika.
2. Heat a non-stick skillet over medium-high; add chicken and sear 1 minute without stirring.
3. Cook, stirring occasionally, until chicken is browned and cooked through, 6–8 minutes.
4. Reduce heat to medium; add minced garlic and sauté 30 seconds until fragrant (do not burn).
5. Warm tortillas 20–30 seconds per side in a dry skillet or 15 seconds in the microwave.
6. Assemble each wrap: sprinkle a little cheese on the tortilla, add chicken, greens, and tomato.
7. Top with remaining cheese and drizzle with ranch or garlic sauce if using.
8. Fold sides in and roll tightly from the bottom.
9. Toast the wrapped tortilla in the skillet 2–3 minutes per side until golden and cheese is melted.
10. Slice in half and serve warm.
- Prep Time: 10 minutes
- Cook Time: 15 minutes