Ingredients
Scale
- For the Chicken:
- 2 chicken breasts (sliced thinly)
- 3 cloves of garlic (minced)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- Juice of 1 lemon
- For the Wraps:
- 4 large tortillas (flour or whole wheat)
- 8 oz cream cheese (softened)
- 2 cups shredded cheese (cheddar or mozzarella)
- Optional: Fresh vegetables (spinach, bell peppers, or jalapeños)
- Optional: Sauces (ranch, barbecue, or hot sauce)
Instructions
- Marinate the Chicken:
- In a bowl, combine minced garlic, olive oil, lemon juice, salt, pepper, and garlic powder.
- Add the chicken slices and coat well.
- Cover and refrigerate for 30 minutes to 2 hours for the best flavor.
- Cook the Chicken:
- Heat a skillet over medium-high heat.
- Sauté the marinated chicken for 4-5 minutes per side until cooked through and golden brown.
- Set aside and let the chicken rest for a few minutes before slicing into strips.
- Prepare the Tortillas:
- Warm the tortillas slightly in a dry skillet or microwave to make them pliable.
- Spread a layer of cream cheese evenly over each tortilla.
- Assemble the Wraps:
- Place a few strips of cooked chicken onto the cream cheese layer.
- Add shredded cheese, and if desired, include fresh vegetables like spinach or bell peppers for crunch.
- Drizzle with your choice of sauce (ranch, barbecue, or hot sauce) for extra flavor.
- Wrap and Serve:
- Fold the sides of the tortilla inward, then roll tightly to form a wrap.
- Slice each wrap in half and serve warm or at room temperature.
Notes
Prep Time: 15 minutes | Marinating Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 55 minutes
Kcal: 350 kcal per wrap | Servings: Makes 4 wraps
