For Assembly:
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
4 large flour tortillas (10-inch; burrito-sized)
½ cup creamy garlic sauce (store-bought or homemade*)
Fresh parsley, chopped (optional)
💡 Pro Tip: Use room-temperature tortillas—they fold without cracking!
Step-by-Step Instructions
1. Season & Cook the Chicken
In a bowl, toss diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper.
Heat a skillet over medium heat. Add chicken; cook 6–8 minutes until golden and cooked through. Set aside.
2. Assemble the Wraps
Lay tortillas flat. Spread 1–2 tbsp garlic sauce down the center of each.
Top with cooked chicken and a mix of cheddar and mozzarella.
3. Melt & Crisp
Fold sides inward, then roll tightly into a wrap.
Return to skillet over medium-low heat. Cook 2–3 minutes per side until golden and cheese is melted.
✨ No skillet? Use a panini press or air fryer at 375°F for 4–5 minutes!
4. Serve & Enjoy
Slice in half diagonally. Garnish with fresh parsley.
Serve warm with a side of ranch, salsa, or extra garlic sauce for dipping.
Serving Suggestions
Classic pairing: Sweet potato fries or a simple green salad
Meal prep: Wrap in foil; refrigerate for 3 days. Reheat in oven or air fryer.
Low-carb option: Use lettuce wraps or low-carb tortillas
Spicy kick: Add sliced jalapeños or hot sauce to the filling
Pro Tips for Success
Don’t overfill—too much filling = messy wraps.
Warm tortillas first—microwave for 10 seconds or heat in a dry skillet.
Make your own garlic sauce: Mix ½ cup mayo + 1 tbsp lemon juice + 1 minced garlic clove + pinch of salt.
Use leftovers: Shredded rotisserie chicken works perfectly!
FAQs: Your Questions, Answered
