Ingredients: 2 boneless, skinless chicken breasts, sliced into strips 1 tablespoon olive oil 2 cloves garlic, minced 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon smoked paprika Salt and pepper to taste 4 large flour tortillas 1 cup shredded mozzarella cheese 1/2 cup shredded cheddar cheese 1/4 cup mayonnaise 1 tablespoon fresh parsley, chopped (optional, for garnish) 1/2 cup baby spinach or lettuce (optional)
Instructions: Cook the Chicken:
In a large skillet, heat the olive oil over medium heat. Add the sliced chicken breast strips to the skillet. Season the chicken with garlic powder, onion powder, smoked paprika, salt, and pepper. Stir well to coat the chicken evenly. Cook the chicken for about 5-7 minutes, stirring occasionally until the chicken is fully cooked and golden brown. Add the minced garlic during the last minute of cooking. Stir to mix thoroughly, then remove the chicken from the skillet and set it aside. Assemble the Wraps:
Lay the flour tortillas flat on a clean surface. Spread a thin layer of mayonnaise evenly over each tortilla. Distribute the cooked chicken evenly among the tortillas, placing it in the center of each. Sprinkle shredded mozzarella and cheddar cheese over the chicken. If desired, add baby spinach or lettuce for an extra crunch. Wrap and Toast:
Fold the sides of each tortilla over the filling, then roll it up tightly to form a wrap. In the same skillet over medium heat, lightly toast the wraps for 2-3 minutes on each side until the tortillas are golden and the cheese is melted. Serve:
Remove the wraps from the skillet and slice them in half. Garnish with fresh parsley if desired. Serve hot with your favorite dipping sauce or a side salad. Enjoy! Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Servings: 4
