Description
A warm, gooey chicken wrap that takes less than 30 minutes to make, featuring tender chicken, garlicky sauce, and two kinds of melty cheese.
Ingredients
- 2 large chicken breasts, diced (about 1 to 1¼ lb)
- 4 large flour tortillas
- 1 tablespoon olive oil
- 2 teaspoons garlic powder (or 2–3 cloves minced fresh garlic)
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked paprika works well)
- Salt and freshly ground black pepper, to taste
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ½ cup creamy garlic sauce
- Fresh parsley, chopped, for garnish
Instructions
- In a medium bowl, toss the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
- Heat a non-stick pan over medium heat. Add the seasoned chicken and cook 6–8 minutes, stirring occasionally, until pieces are golden and no longer pink inside.
- Lay tortillas flat. Spread about 2 tablespoons of creamy garlic sauce over each tortilla, leaving a small border.
- Evenly distribute the cooked chicken across the tortillas. Sprinkle ¼ cup cheddar and just under 2 tablespoons mozzarella on each.
- Fold each tortilla over the filling to make a wrap. Return the same non-stick pan to medium-low and lightly spray or brush with oil. Grill wraps 2–3 minutes per side, pressing slightly, until tortillas are golden and cheese is melted.
- Transfer to a cutting board, cut each wrap in half on the diagonal, garnish with chopped parsley, and serve immediately.
Notes
You can use cooked rotisserie chicken to save time. These wraps are perfect for meal prep and can be customized based on your preference.