01 -
Set the oven to 190°C and allow it to preheat while preparing the ingredients.
02 -
Rinse chicken breasts under cold water and pat dry thoroughly. Slice chicken into thin strips, approximately 2.5 cm wide.
03 -
In a medium bowl, mix chopped garlic, olive oil, paprika, onion powder, oregano, salt, and black pepper until evenly combined.
04 -
Add the sliced chicken to the marinade and toss to coat well. Let the chicken marinate for at least 15–20 minutes. For deeper flavor, marinate longer if possible.
05 -
Heat a large pan over medium-high heat and add a small amount of olive oil. Arrange the marinated chicken in a single layer and cook for 5–7 minutes, stirring occasionally, until browned and internal temperature reaches 75°C.
06 -
Remove cooked chicken from the pan. If using spinach, add it to the pan over medium heat and stir for 1–2 minutes until wilted. Remove from heat.
07 -
Lay tortillas flat and distribute cooked chicken evenly among them. Sprinkle shredded mozzarella and cheddar over each. Add wilted spinach as desired.
08 -
Fold the sides of each tortilla inward, then roll tightly from the bottom up to enclose the filling securely.
09 -
Wipe the pan clean and heat to medium. Place wraps seam-side down and cook for 3–4 minutes per side until golden and crisp.
10 -
Let the wraps rest for a minute, then slice in half. Serve hot with sour cream for dipping and a sprinkle of fresh cilantro.