Chicken Garlic Wraps (Print Version)
Cheese, chicken, and garlic wrapped up in crunchy tortillas for a meal everyone at the table will want seconds of.
# Ingredients:
→ Marinated Chicken
01 -
Salt and black pepper (freshly ground), add as much as you like
02 -
1 teaspoon dried oregano
03 -
1 teaspoon onion powder
04 -
1 teaspoon paprika
05 -
1 tablespoon olive oil
06 -
4 cloves garlic, chopped up
07 -
2 large chicken breasts, no skin or bones
→ Wrap Assembly
08 -
1 cup raw spinach (up to you)
09 -
125 grams shredded cheddar
10 -
125 grams shredded mozzarella
11 -
4 really big flour tortillas
→ To Serve
12 -
15 grams chopped cilantro
13 -
120 grams sour cream
# Steps:
01 -
Chop each wrap in half after it sits a minute or two out of the pan. Put on plates while they're still toasty. Pass around that sour cream and a handful of cilantro on top.
02 -
With the skillet wiped clean, warm it back up to medium and lay your wraps seam-side down. They need about 3–4 minutes on every side to turn golden and get the cheese bubble-melty. Work with a few at once if your pan is big enough.
03 -
Pull the sides of each tortilla up over the filling, then roll it up from the bottom so everything's tucked inside. Nice and snug!
04 -
Lay out your tortillas flat. Spread chicken down the center line. Toss on both mozz and cheddar. If you're feeling green, heap on that spinach too.
05 -
Want spinach? Same skillet, quick 1–2 minute toss until it just softens up. Pull it back out when it wilts.
06 -
Pop a little oil in your hot skillet and lay chicken in one even row. Don't crowd it. Let it sit 5–7 minutes, give it a stir here and there, and wait for it to get brown and cooked through (should be 75°C inside). Scoop it out and put it aside.
07 -
Dump garlic, olive oil, paprika, onion powder, oregano, salt, and pepper together in a bowl. Toss the chicken strips in, make sure they're all covered, then let them sit and soak up the flavor for about 15–20 minutes. For even more taste, stick it in the fridge for a bit.
08 -
Give chicken breasts a rinse under the tap, pat them dry, then slice them up into strips about as wide as your finger.
09 -
Crank your oven up to 190°C (375°F) so it's good and hot for baking.
# Notes:
01 -
Swap in different veggies or spices if you want to switch things up.
02 -
Make sure your chicken is cooked through—hit 75°C inside to be safe.