Description

Fast, budget-friendly wraps packed with garlicky chicken and melty cheese—perfect for a quick summer dinner the whole family loves.

Ingredients

Scale

1 lb boneless, skinless chicken breast, diced

3 cloves garlic, minced

1 tbsp olive oil (or butter)

1/2 tsp kosher salt, plus more to taste

1/4 tsp black pepper

1/2 tsp smoked paprika or chili flakes (optional)

1 1/2 cups shredded cheese (mozzarella or cheddar blend)

4 large flour tortillas (8–10 inch)

1 cup baby spinach or shredded lettuce (optional)

1 small bell pepper, thinly sliced (optional)

2 tbsp chopped parsley or cilantro (optional)

1 tsp lemon juice or vinegar (optional)

Cooking spray or 1 tsp oil for crisping (optional)

Ranch, garlic sauce, or salsa, for serving (optional)

Instructions

1. Prep: Mince garlic, dice chicken, shred cheese, and prepare any add-ins.

2. Cook chicken: Heat olive oil in a skillet over medium-high. Add chicken, salt, pepper, and paprika; cook 6–8 minutes until browned and cooked through (165°F).

3. Add garlic: Stir in garlic and cook 30–60 seconds until fragrant; remove from heat.

4. Melt cheese: Sprinkle cheese over the hot chicken and toss until melted and creamy.

5. Warm tortillas: Heat tortillas in a dry skillet or microwave 20–30 seconds until pliable.

6. Assemble: Divide cheesy garlic chicken among tortillas. Add spinach, bell pepper, herbs, and a splash of lemon if using. Fold sides in and roll tightly.

7. Crisp (optional): Pan-sear wraps seam-side down with a light oil coat, 1–2 minutes per side until golden.

8. Serve: Slice in half and serve warm with ranch, garlic sauce, or salsa.

Prep Time: 10 minutes
Cook Time: 15 minutes

Nutrition

Calories: 520 kcal
Sodium: 780 mg
Fat: 20 g
Carbohydrates: 33 g
Protein: 38 g