Description
These Cheesy Garlic Chicken Wraps feature tender chicken breasts marinated in a flavorful garlic and herb mixture, pan-seared to perfection, then wrapped in flour tortillas with melty mozzarella and Parmesan cheeses, fresh spinach, and cherry tomatoes. Baked until golden and gooey, these wraps make for a delicious and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken and Marinade
- 2 large chicken breasts, boneless and skinless
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon onion powder
Wrap Ingredients
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 4 large flour tortillas
- 1 cup baby spinach leaves
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh parsley, chopped
Optional Serving
- 1/4 cup sour cream or Greek yogurt (optional for serving)
Instructions
- Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the wraps.
- Prepare marinade: In a small bowl, combine olive oil, minced garlic, salt, black pepper, paprika, oregano, and onion powder to make a flavorful marinade for the chicken.
- Flatten chicken: Use a meat mallet or rolling pin to pound the chicken breasts to about 1/2 inch thickness for even cooking.
- Marinate chicken: Place the chicken breasts in a shallow dish and coat thoroughly with the marinade. Refrigerate and let marinate for at least 20 minutes or up to 2 hours for maximum flavor.
- Cook chicken: Heat a large skillet over medium heat and cook the marinated chicken breasts for 7-8 minutes on each side, until fully cooked through and no pink remains. Remove from heat and let rest briefly before slicing into strips.
- Assemble wraps: Lay out the flour tortillas on a flat surface and distribute sliced chicken evenly onto each one.
- Add cheeses: Sprinkle shredded mozzarella and grated Parmesan evenly over the chicken slices on each tortilla.
- Add vegetables: Top the cheese with fresh baby spinach leaves and halved cherry tomatoes for freshness and crunch.
- Roll wraps: Tightly roll up each tortilla into a wrap; use toothpicks if necessary to secure them.
- Bake wraps: Arrange the wraps on a baking sheet and bake in the preheated oven for about 10 minutes until the cheese melts and the tortillas turn golden at the edges.
- Garnish: Remove the wraps from the oven and sprinkle with freshly chopped parsley for a bright finish.
- Serve: Serve the wraps warm, optionally accompanied by sour cream or Greek yogurt for dipping.
Notes
- For a spicier twist, add a pinch of cayenne pepper to the marinade.
- Make sure to not overcook the chicken to keep it juicy and tender.
- These wraps can be prepared ahead of time and baked just before serving.
- To make it gluten-free, substitute flour tortillas with gluten-free wraps.
