Ingredients
• 1 lb (450g) boneless chicken breast or thighs, sliced into strips
• Salt & black pepper to taste
• 2 tbsp olive oil (divided)
• 3 cloves garlic, minced
• 2 tbsp butter or ghee
• ½ cup shredded mozzarella or cheddar cheese
• ½ cup grated Parmesan cheese
• 4 large flour tortillas (or low-carb wraps)
• Optional:
• Handful of fresh spinach or arugula
• Sliced tomatoes or roasted red peppers
• Ranch or garlic aioli for spreading
Instructions
- Season chicken with salt and pepper.
- In a skillet over medium-high heat, warm 1 tbsp olive oil. Sauté chicken until browned and cooked through (5–6 minutes). Remove and set aside.
- In the same pan, melt butter with remaining 1 tbsp oil. Add garlic and cook 30 seconds until fragrant (don’t burn!).
- Return chicken to the pan. Stir in both cheeses and toss until melted and creamy.
- Warm tortillas in a dry skillet or microwave for 20 seconds to make them pliable.
- Spread optional sauce (like ranch) on each tortilla if desired.
- Divide chicken mixture among tortillas. Add spinach, tomatoes, or other toppings if using.
- Roll up tightly, tucking in the sides. Slice in half if desired.
✨ Serve immediately while warm and gooey!
💡 Make ahead: Prep filling and store in the fridge up to 3 days. Reheat and wrap when ready.
PREP TIME & NUTRITION :
Prep Time : 10 mins , Cook Time : 15 mins , Total Time : 25 mins , Servings : 4 wraps , Calories : 420 per wrap , Net Carbs: 28g , Fats: 18g , Protein: 32g