Cheesy Garlic Chicken Wraps (Printable Version)
Golden tortillas filled with seasoned chicken, melted cheddar, mozzarella, and creamy garlic layers for a quick meal.
# Ingredients:
→ Protein
01 -
300 grams diced chicken breast
→ Seasonings
02 -
15 milliliters olive oil
03 -
6 grams garlic powder
04 -
3 grams onion powder
05 -
3 grams paprika
06 -
Salt and black pepper, to taste
→ Cheese
07 -
120 grams shredded sharp cheddar cheese
08 -
60 grams shredded mozzarella cheese
→ Wraps and Sauce
09 -
4 large flour tortillas
10 -
120 milliliters creamy garlic sauce
→ Garnish
11 -
Fresh parsley, chopped
# Steps:
01 -
Combine diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper in a large bowl. Toss thoroughly to ensure even coating of the seasoning mixture.
02 -
Preheat a skillet over medium heat. Add the seasoned chicken, cooking for 6 to 8 minutes while stirring occasionally until golden brown and reaching an internal temperature of 74°C. Avoid overcrowding to promote proper browning.
03 -
Spread approximately 30 milliliters of creamy garlic sauce onto each tortilla, leaving a one-inch border. Layer cooked chicken in the center, then evenly sprinkle cheddar and mozzarella cheeses on top.
04 -
Fold the bottom edge of each tortilla over the filling, fold in the sides, and roll tightly from bottom to top to secure the filling. Press gently to seal.
05 -
Heat a non-stick skillet over medium heat. Place each wrap seam side down and cook for 2 to 3 minutes until golden brown and crispy. Flip carefully and cook an additional 2 to 3 minutes until the second side is golden and the cheese has melted thoroughly.
# Notes:
01 -
Cooked wraps can be refrigerated for up to 3 days and reheated in a skillet or oven for best texture. For freezing, assemble the wraps prior to pan-frying and thaw overnight before cooking.
02 -
Substitute chicken thighs for breasts for a juicier result and use reduced-fat cheese or dairy-free alternatives for dietary variations.