Cheese Garlic Chicken Wraps (Printable Version)
Tender chicken mixed with cheeses and garlic, wrapped and toasted to a golden crisp for a hearty meal.
# Ingredients:
→ Filling
01 -
300 grams cooked shredded chicken
02 -
15 milliliters olive oil
03 -
2 grams garlic powder
04 -
2 grams onion powder
05 -
2 grams salt
06 -
1 gram freshly ground black pepper
07 -
100 grams shredded mozzarella cheese
08 -
100 grams shredded aged cheddar cheese
09 -
50 grams cream cheese, softened
10 -
30 grams mayonnaise
11 -
15 grams fresh parsley, chopped
→ Wrap and Coating
12 -
4 large flour tortillas, pliable
13 -
30 grams unsalted butter, melted
14 -
10 grams minced fresh garlic
→ Optional Fresh Additions
15 -
Fresh baby spinach, shredded lettuce, or sliced tomatoes as desired
# Steps:
01 -
In a large mixing bowl, combine cooked shredded chicken with olive oil, garlic powder, onion powder, salt, and black pepper. Add mozzarella, cheddar, cream cheese, mayonnaise, and fresh parsley. Stir thoroughly until the mixture is creamy and evenly blended.
02 -
Lay each tortilla flat on a clean surface. Evenly distribute the filling in the center of each tortilla. Add optional fresh greens or tomatoes if desired. Fold the sides inward and roll tightly from the bottom up to secure the filling.
03 -
In a small bowl, mix melted unsalted butter with minced fresh garlic to create a flavorful brushing mixture.
04 -
Heat a skillet over medium heat. Brush each wrap generously with the garlic butter mixture. Place each wrap seam side down in the skillet and toast for 2 to 3 minutes per side until the tortillas are golden brown and crisp, and the cheese is melted. Press lightly during cooking for even browning.
05 -
Slice wraps diagonally in half and serve immediately, optionally with dipping sauces such as ranch or garlic aioli.
# Notes:
01 -
Warming tortillas before assembling prevents cracking. Brushing with garlic butter ensures a crispy, flavorful exterior. Leftover wraps can be stored refrigerated up to two days and re-toasted to restore crispness.