Description
Quick and satisfying cheesy garlic chicken wraps with crisp veggies, browned chicken, and gooey cheese.
Ingredients
Scale
- 450 g (1 lb) boneless skinless chicken breast, thinly sliced
- 15 ml (1 tbsp) olive oil
- 30 g (2 tbsp) unsalted butter
- 6 garlic cloves, minced
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) kosher salt
- ½ tsp (2.5 g) freshly ground black pepper
- 60 ml (¼ cup) low-sodium chicken broth
- 15 ml (1 tbsp) lemon juice
- 120 g (1 cup) shredded sharp cheddar cheese
- 4 large flour tortillas (25 cm or 10-inch)
- 120 g (1 cup) shredded romaine or mixed greens
- 1 medium tomato, thinly sliced (optional)
- 60 g (¼ cup) plain Greek yogurt or sour cream
Instructions
- Pat chicken dry and slice into 1–1.5 cm (½-inch) strips. Toss with salt, pepper, and smoked paprika. Let sit for 2 minutes.
- Heat olive oil in a skillet over medium-high heat. Cook chicken undisturbed for 2–3 minutes, then flip and cook for another 2–3 minutes until golden and internal temperature reaches 74°C (165°F).
- Reduce heat, add butter and garlic, cooking until fragrant. Add chicken broth and lemon juice, scraping browned bits, and simmer for 1 minute.
- Return chicken to the pan, sprinkle cheese over, cover to melt, then remove the lid.
- Warm tortillas in a dry skillet or wrapped in foil at 150°C (300°F) for 3–4 minutes. Fill each tortilla with greens, chicken, and a dollop of yogurt. Fold and roll tightly.
- Toast wraps seam-side down in the skillet over medium heat for 1–2 minutes per side until golden.
Notes
Avoid overcooking chicken to keep it juicy. Use an instant-read thermometer for best results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 540
- Sugar: 3.5g
- Sodium: 820mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2.5g
- Protein: 39g
- Cholesterol: 115mg