Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 4 large flour tortillas (10-inch)
- 1 cup shredded sharp cheddar cheese
- ½ cup cream cheese, softened
- 1 cup baby spinach
- ¼ cup cherry tomatoes, halved
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- Fresh cilantro or parsley for garnish (optional)
Instructions
- Season chicken breasts with garlic powder, paprika, salt, and pepper.
- Heat olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until internal temperature reaches 165°F. Let rest 3 minutes, then shred.
- Stir cream cheese into shredded chicken. Mix in cheddar, spinach, and tomatoes.
- Warm tortillas in a dry skillet or microwave for 15 seconds.
- Divide filling evenly among tortillas, fold into wraps, and lightly toast in skillet until golden and crispy.
- Serve warm, cut in half, and garnish with herbs if desired.
Notes
- For Meal Prep: Store filling and wraps separately and assemble just before serving to avoid soggy tortillas.
- Dairy-free option: Use vegan cheddar-style shreds and dairy-free cream cheese.
- Add diced jalapeños for heat or roasted red peppers for sweetness.
- Use leftover grilled or rotisserie chicken to cut prep time even more.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Includes options for gluten-free (use GF tortillas) and dairy-free
Nutrition
- Serving Size: 1 wrap
- Calories: 420 Kcal
- Sugar: 2g
- Sodium: 780mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg
