Ingredients
For the Chicken:
2 large boneless, skinless chicken breasts, about 1 1/2 pounds
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
For the Garlic Butter:
3 tablespoons unsalted butter
3 garlic cloves, finely minced
1 tablespoon finely chopped fresh parsley
1/4 teaspoon salt
For the Wraps:
4 large burrito-size flour tortillas
1 cup shredded mozzarella, cheddar, or Monterey Jack cheese
1 cup chopped fresh spinach or shredded lettuce
1/2 cup diced tomatoes, drained well
2 tablespoons mayonnaise or ranch dressing, optional
Chopped fresh parsley, for serving, optional
Instructions
1. Pat the chicken breasts dry with paper towels.
2. Slice the chicken horizontally into thin cutlets, then cut it into small strips or bite-size pieces.
3. Place the chicken in a medium bowl.
4. Add the garlic powder, paprika, salt, and black pepper. Toss until the chicken is evenly seasoned.
5. Heat the olive oil in a large skillet over medium-high heat.
6. Add the chicken in a single layer and cook for 4 to 5 minutes, stirring occasionally.
7. Continue cooking for another 2 to 3 minutes, or until the chicken is golden and reaches an internal temperature of 165°F.
8. Transfer the cooked chicken to a clean plate and reduce the heat to medium-low.
9. Add the butter to the same skillet.
10. Once the butter has melted, add the minced garlic and cook for about 30 seconds, stirring constantly. Do not let the garlic brown.
11. Stir in the chopped parsley and 1/4 teaspoon salt.
12. Return the cooked chicken to the skillet.
13. Toss the chicken in the garlic butter and cook for 1 to 2 minutes, until evenly coated and heated through.
14. Remove the skillet from the heat.
15. Warm the tortillas in the microwave for about 15 seconds or briefly in a dry skillet so they become flexible.
16. Lay the tortillas on a clean work surface.
17. Spread a small amount of mayonnaise or ranch dressing down the center of each tortilla, if using.
18. Divide the spinach or lettuce, drained tomatoes, garlic butter chicken, and shredded cheese evenly among the tortillas.
19. Fold the left and right sides of each tortilla inward.
20. Fold the bottom edge over the filling, tuck it in firmly, and roll the tortilla tightly.
21. Wipe excess garlic from the skillet and return it to medium heat.
22. Place the wraps seam-side down in the skillet.
23. Cook for 2 to 3 minutes per side, pressing gently with a spatula, until the tortillas are golden and the cheese has melted.
24. Transfer the wraps to a cutting board and let them rest for 2 minutes.
25. Slice each wrap diagonally, garnish with parsley if desired, and serve warm.
Notes
Cut the chicken into evenly sized pieces so it cooks at the same rate.
The chicken is safely cooked when its internal temperature reaches 165°F.
Drain the diced tomatoes well before adding them to the wraps. Excess liquid can make the tortillas soggy.
Do not overfill the tortillas. Too much filling makes the wraps difficult to close and may cause them to split.
Freshly shredded cheese melts more smoothly than packaged pre-shredded cheese.
Mozzarella creates a mild, stretchy filling. Cheddar adds a sharper flavor, while Monterey Jack melts especially well.
A mixture of mozzarella and cheddar may also be used.
Spinach, shredded lettuce, sautéed peppers, onions, mushrooms, corn, or sliced avocado may be added.
When using lettuce, let the chicken cool slightly before assembling so the lettuce remains crisp.
Cook the wraps seam-side down first to help keep them closed.
Store leftover wraps in an airtight container in the refrigerator for up to 3 days.
Reheat the wraps in a dry skillet over medium-low heat or in an air fryer at 350°F until hot and crisp.