Ingredients

1 lb boneless, skinless chicken breasts, cut into bite-sized pieces

3 cloves garlic, minced (or 1 tablespoon garlic powder as substitute)

1 teaspoon paprika

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil

4 large flour tortillas (whole wheat tortillas work as a healthier alternative)

1 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

1/4 cup cream cheese, softened

2 tablespoons butter

1 tablespoon fresh parsley, chopped

1 medium onion, thinly sliced (optional)

1 bell pepper, julienned (adds crunch and nutrition)

Instructions

Step 1: Mix the minced garlic, paprika, Italian seasoning, salt, and pepper in a large bowl. Add the chicken pieces and toss until evenly coated. Let the chicken marinate for 5 minutes while preparing other ingredients.

Step 2: Heat olive oil in a large skillet over medium-high heat. Add the chicken in batches if needed to avoid overcrowding. Cook for 6-8 minutes, stirring occasionally, until golden brown and fully cooked (internal temperature 165°F).

Step 3: In a small bowl, combine the softened cream cheese with half of the mozzarella and cheddar cheese. Mix until smooth and spreadable.

Step 4: Warm each tortilla in a dry skillet for 30 seconds per side or microwave wrapped in damp paper towels for 20 seconds to make them pliable.

Step 5: Spread the cheese mixture evenly over each tortilla, leaving a 1-inch border. Add cooked chicken, remaining cheese, and optional onion and bell pepper. Roll the tortillas tightly from bottom to top, tucking in the sides as you go.

Step 6: Heat butter in the skillet over medium heat. Place each wrap seam-side down and cook for 2-3 minutes until golden and crispy. Flip and cook for another 2 minutes to melt the cheese inside and achieve a crispy exterior.

Tips & Variations

Use low-fat cream cheese and reduced-fat cheeses to reduce calories by 25% without compromising flavor.

Swap flour tortillas for whole wheat or spinach tortillas to boost fiber.

Add extra vegetables like spinach, tomatoes, or roasted peppers for added nutrients.

Replace chicken with turkey breast or seasoned tofu for a leaner or vegetarian option.

Make smaller wraps with 8-inch tortillas for portion control or kid-friendly sizes.

Storage

Enjoy these wraps fresh and warm for best flavor. You can keep them warm in a 200°F oven for up to 30 minutes. For leftovers, wrap each in foil and refrigerate for up to 3 days; reheat in a skillet for 2-3 minutes per side. To freeze, assemble the wraps without cooking, wrap tightly in plastic wrap, and freeze for up to 1 month. Thaw overnight in the refrigerator before cooking.

FAQs

Can I make these wraps ahead of time?

Yes! You can assemble the wraps and refrigerate them for up to 24 hours before cooking. This allows the flavors to meld beautifully.

What’s the best way to prevent wraps from getting soggy?

The cream cheese mixture acts as a moisture barrier, and cooking the wraps in a skillet helps remove excess moisture while creating a crispy exterior.