2 large chicken breasts – thinly sliced (or use chicken thighs for juicier wraps)
2 tbsp olive oil – can substitute with avocado oil
1 tbsp minced garlic – about 3 cloves
1 tsp garlic powder
1 tsp smoked paprika
Salt & black pepper – to taste
1 cup shredded mozzarella cheese – or a mozzarella-cheddar blend
½ cup cream cheese – softened
1 tbsp chopped parsley or cilantro – for freshness
4 large tortillas or flatbreads – whole wheat or gluten-free if desired
Optional fillings: baby spinach, caramelized onions, roasted red peppers, avocado slices
Ezoic
Instructions
Cook the Chicken:
Season chicken with garlic powder, paprika, salt, and pepper. Sauté in olive oil for 4–5 minutes per side until cooked.
Add Garlic:
Stir in minced garlic during the last minute of cooking.
Make Cheese Spread:
Mix cream cheese, shredded mozzarella, and parsley in a small bowl.
Assemble Wraps:
Warm tortillas. Spread cheese mixture, add chicken, and optional veggies.
Toast (Optional):
Toast wraps in a skillet or sandwich press until golden and cheese melts.
Notes
Storage: Wrap leftovers in foil or plastic wrap and refrigerate for up to 3 days.
Freezing: Assemble without fresh veggies, wrap tightly, and freeze for up to 1 month.
Variations:
Low-carb: Use lettuce wraps instead of tortillas.
Dairy-free: Replace cheese with vegan alternatives and cream cheese with cashew cream.
Extra protein: Add black beans or quinoa.
Serving: Serve with a side salad, sweet potato fries, or your favorite dipping sauce.
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