Description
Warm, cheesy wraps filled with seasoned chicken and garlicky butter, perfect for weeknight dinners and gatherings.
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless halal chicken breast, thinly sliced
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 3 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/2 cup shredded mozzarella
- 1/2 cup shredded cheddar
- 6 large flour tortillas (or gluten-free tortillas)
- 1 cup baby spinach or arugula
- 1 small red onion, thinly sliced
- Salt and pepper to taste
- Optional: 2 tablespoons plain yogurt or sour cream for spreading
Instructions
- Season thinly sliced chicken with salt, pepper, smoked paprika, and oregano. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook 3–4 minutes per side until golden and cooked through. Remove and keep warm.
- Reduce heat to low. In the same skillet, melt butter and add minced garlic. Sauté until fragrant (about 30–45 seconds), scraping up any browned bits for extra flavor.
- Warm tortillas in a dry skillet or microwave for 10 seconds so they’re pliable. Spread a thin layer of yogurt or sour cream in the center of each tortilla (optional). Lay down a handful of greens, a few slices of red onion, 3–4 pieces of cooked chicken, then spoon a little garlicky butter over the filling. Sprinkle equal parts mozzarella and cheddar over the chicken.
- Fold the sides of the tortilla in, then roll tightly. Place seam-side down in a preheated skillet over medium heat. Cook 1–2 minutes per side until golden and the cheese melts.
- Slice on a bias, serve warm, and enjoy the gooey center. For a crispier finish, toast in a panini press for 2–3 minutes.
Notes
Use warm tortillas so they fold without cracking. Don’t overload with filling for an evenly melted center. For a lighter version, swap half the cheese for roasted veggies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American