Ingredients
– 2 boneless, skinless chicken breasts
– 1 cup shredded mozzarella cheese
– 1 cup shredded cheddar cheese
– 4 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon Italian seasoning
– Salt and pepper to taste
– 4 large flour tortillas
– Fresh parsley for garnish (optional)
Equipment Needed
– Skillet or frying pan
– Spatula
– Mixing bowl
– Knife and cutting board
– Measuring cups and spoons
– Aluminum foil (optional for wrapping)
Step-by-Step Instructions
To start, I like to first prepare the chicken. I season the boneless chicken breasts with salt, pepper, and Italian seasoning—this adds loads of flavor right from the start. Next, I heat a tablespoon of olive oil in a skillet over medium heat and cook the chicken for about 5 to 7 minutes on each side until it’s no longer pink and has nice golden color. Once the chicken is fully cooked, I transfer it to a cutting board and let it rest for a few minutes before chopping it into bite-sized pieces. This step is critical for keeping the juices in! (See the next page below to continue steps…)