Ingredients
- 1 lb boneless chicken breasts or thighs
- 4 flour tortillas (or corn tortillas for gluten-free)
- 1 cup sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper, to taste
- 1 cup sautéed bell peppers
- 1 cup onions, sautéed
- 1 cup garlic mushrooms, sautéed
- Fresh cilantro or parsley, for garnish
Instructions
- Prep your chicken: Dice the chicken into bite-sized pieces and season it with your spices. Let it marinate for 15 minutes if time allows.
- Sauté the chicken: Heat a tablespoon of oil in a skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 6-8 minutes.
- Prepare your veggies: In the same pan or a separate skillet, sauté your vegetables until they’re tender and slightly caramelized.
- Assemble the wraps: Lay out your tortillas and sprinkle cheese in the center. Add the chicken and veggies on top, then sprinkle more cheese.
- Wrap it up: Fold in the sides of the tortilla, then roll it up from the bottom.
- Cook the wraps: Place the assembled wraps seam-side down in the skillet and cook on medium heat until crispy and golden brown on both sides, about 3-4 minutes.
- Serve: Slice in half and enjoy with your favorite dipping sauce.
Notes
Feel free to customize the veggies and cheese according to your taste. For a vegetarian option, substitute chicken with black beans or chickpeas.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
- Diet: None