Ingredients
2 chicken breasts (or thighs for a juicier option)
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon garlic powder (optional)
1 teaspoon paprika (optional)
2 large flour tortillas
1 cup shredded cheddar cheese (or mozzarella, Monterey Jack, or a cheese blend)
1/2 cup lettuce (shredded)
1/2 cup diced tomatoes
1/4 cup sliced avocado (optional)
1/4 cup salsa or ranch (optional, for serving)
1 tablespoon cooking oil or spray (for warming tortillas)
Instructions
Prepare the Chicken:
Heat olive oil in a skillet over medium-high heat. Season the chicken breasts with salt, pepper, garlic powder, and paprika. Cook the chicken for 6-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Let the chicken rest for 5 minutes before slicing into thin strips.Warm the Tortillas:
In the same skillet, heat the tortillas for about 30 seconds on each side until warm and pliable.Assemble the Wrap:
Lay the warm tortilla flat. Sprinkle a generous amount of shredded cheese in the center. Add the sliced chicken, lettuce, diced tomatoes, and avocado (if using). Drizzle with salsa or ranch, if desired.Fold and Serve:
Fold the sides of the tortilla inward and then roll it tightly into a wrap. Cut the wrap in half, and it’s ready to serve!
- Prep Time: 10 minutes
- Cook Time: 10-12 minutes
Nutrition
- Serving Size: 1 wrap