Ingredients
1 pound boneless, skinless chicken breasts, cut into small pieces
4 large flour tortillas
1 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1 tablespoon olive oil
2 tablespoons butter
2 cloves garlic, minced
1/4 cup chicken broth
1 tablespoon lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes (optional)
Salt and black pepper, to taste
Optional: chopped tomatoes, lettuce, sour cream
Instructions
1. Heat olive oil in a large skillet over medium-high heat. Add the chicken, season with salt and pepper, and cook for 5–7 minutes until browned and cooked through. Remove and set aside.
2. In the same skillet, melt the butter over medium heat. Add the garlic and cook for about 1 minute until fragrant.
3. Pour in the chicken broth and lemon juice. Stir in oregano and red pepper flakes, then simmer for 2–3 minutes until slightly thickened.
4. Return the chicken to the skillet and toss to coat in the garlic sauce.
5. Lay out the tortillas and sprinkle each with mozzarella and cheddar cheese. Add the chicken mixture on top.
6. Fold in the sides and roll each tortilla into a wrap.
7. For a crispy finish, cook the wraps in a skillet for 2–3 minutes per side until golden and the cheese is melted.
8. Slice and serve warm with your favorite toppings.