🧄🧀 Delicious Cheesy Garlic Chicken Wraps
🌯 Ingredients:
For the Chicken:
-
1 lb boneless, skinless chicken breasts or thighs, cut into strips
-
2 tbsp olive oil
-
3–4 garlic cloves, minced
-
1 tsp smoked paprika
-
1/2 tsp onion powder
-
Salt & pepper, to taste
-
Optional: 1 tbsp lemon juice or balsamic vinegar for extra flavor
For the Wraps:
-
4–6 large flour tortillas
-
1 1/2 cups shredded cheese (cheddar, mozzarella, pepper jack, or a blend)
-
1/4 cup mayonnaise (or garlic aioli)
-
1/4 cup sour cream or Greek yogurt
-
Lettuce, spinach, or mixed greens
-
Tomato slices, red onion, or avocado (optional for freshness)
🔥 Instructions:
1. Cook the chicken:
-
Heat olive oil in a skillet over medium heat.
-
Add garlic and sauté 30 seconds, then add chicken strips.
-
Season with paprika, onion powder, salt, and pepper. Cook for 5–7 minutes, flipping as needed, until chicken is cooked through and golden.
-
Optional: Splash with lemon juice or vinegar before removing from heat for extra zing.
2. Assemble the wraps:
-
Warm tortillas briefly in a skillet or microwave so they’re flexible.
-
Spread a bit of mayo and sour cream on each tortilla.
-
Layer with greens, then chicken, then cheese and any extras like tomatoes or avocado.
3. Grill the wrap (optional but delicious):
-
Roll each tortilla burrito-style.
-
Heat a skillet or grill pan over medium heat and lightly grease it.
-
Place the wraps seam-side down and cook for 2–3 minutes per side, until golden and the cheese inside melts.
4. Serve:
-
Slice in half and serve with a side of salsa, ranch, or garlic dipping sauce.
-
Great with fries, chips, or a light salad.
💡 Variations:
-
Buffalo style: Toss cooked chicken in buffalo sauce, add blue cheese or ranch.
-
BBQ version: Use BBQ chicken, coleslaw, and cheddar.
-
Veggie option: Sub chicken for grilled mushrooms, zucchini, or tofu with the same seasoning.
Want a freezer-friendly or meal prep version? I can help with that too!