Cheesy Garlic Chicken Wraps (Printable Version)
Crunchy tortillas stuffed full of tender chicken that's marinated, plus a bunch of melted cheese. Toss in spinach for extra greens if you want. Done in 40 minutes.
# What You'll Need:
→ Wrap Assembly
01 -
1 cup (120 g) mozzarella cheese, shredded
02 -
1 cup (120 g) cheddar cheese, shredded
03 -
4 large soft flour tortillas
04 -
2 big chicken breasts, no bones or skin
05 -
1 cup (30 g) fresh spinach, if you want
→ Marinade and Seasoning
06 -
4 garlic cloves, chopped up small
07 -
1 teaspoon (2 g) paprika
08 -
1 tablespoon (15 ml) olive oil
09 -
1 teaspoon (2 g) onion powder
10 -
1 teaspoon (1 g) dried oregano
11 -
Salt and pepper, however much you like
→ Serving
12 -
1/2 cup (120 g) sour cream to dip
13 -
1/4 cup (10 g) fresh cilantro, chopped, on top
# Step-by-Step Guide:
01 -
After the wraps cool a bit, cut them down the middle. Scoop on some sour cream and shake some cilantro over each.
02 -
Take a clean pan and set it to medium heat. Pop the wraps seam down first. Cook about 3 or 4 minutes per side, turning till they're golden and crunchy.
03 -
Bring both sides of each tortilla over the filling, then roll tightly from the bottom up. Give a good tuck so nothing falls out.
04 -
Line up your tortillas on the counter. Spread out the chicken between them all. Throw mozzarella and cheddar on top. Add spinach that’s cooked if you feel like it.
05 -
After your chicken finishes, take it out of the pan. Toss in spinach next if you're using. Let it wilt for a couple minutes with a stir, then remove from the heat.
06 -
Pour a splash of olive oil in a big skillet. Heat it medium-high. Add all the marinated chicken in a single layer if you can. Let it cook for 5–7 minutes, stirring every now and then, until it's nicely browned and cooked right through to 75°C.
07 -
Put your sliced chicken into the seasoned bowl. Stir and coat everything really well. Leave to soak in for at least 15 or 20 minutes. The longer you can wait, the better the flavor!
08 -
Use a medium-sized bowl to combine the garlic, olive oil, paprika, onion powder, oregano, and your salt and pepper. Give it a nice stir until mixed together.
09 -
Rinse chicken breasts in cold water, pat dry using paper towels. Slice them up thin, about 2.5 centimeters wide per piece.
10 -
Turn your oven on to 190°C and let it preheat while you set out your ingredients.
# Additional Notes:
01 -
Swap in other veggies you like, maybe avocado or bell peppers, or shake in extra spices for more punch.