Ingredients
Scale
For the Chicken:
- 2 boneless, skinless chicken breasts (sliced thinly or shredded)
- 2 tbsp olive oil
- 1 tbsp butter
- 4 cloves garlic (minced)
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Wraps:
- 4 large flour tortillas
- 1 1/2 cups shredded cheese (cheddar, mozzarella, or a blend)
- 1/2 cup Parmesan cheese (grated)
- 1/4 cup cream cheese (softened)
- 1/2 cup sour cream or Greek yogurt
- 1 tbsp fresh parsley (chopped)
- 1/2 tsp red pepper flakes (optional for spice)
- 1 tbsp butter (for toasting wraps)
Instructions
Step 1: Prepare the Chicken
- Heat olive oil and butter in a skillet over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant.
- Add sliced chicken, paprika, garlic powder, onion powder, salt, and black pepper.
- Cook for 6-8 minutes until fully cooked and golden brown.
- Remove from heat and set aside.
Step 2: Make the Cheesy Garlic Spread
- In a bowl, mix cream cheese, sour cream, Parmesan cheese, and fresh parsley.
- Stir until smooth and creamy.
- Add red pepper flakes for extra spice (optional).
Step 3: Assemble the Wraps
- Place a flour tortilla on a flat surface.
- Spread a generous layer of the cheesy garlic spread.
- Add a portion of cooked chicken on top.
- Sprinkle with shredded cheese.
- Fold the sides in and roll tightly into a wrap.
Step 4: Toast for Extra Flavor
- Heat a pan over medium heat and melt butter.
- Place the wrap seam-side down and toast for 2-3 minutes per side until golden brown.
- Slice in half and serve warm.
Notes
- Use freshly shredded cheese for the best melt.
- Warm tortillas before assembling to prevent cracking.
- Toast wraps in butter for a crispy, flavorful exterior.
- Add jalapeños or pickled onions for extra zing.
- Store leftovers in an airtight container and reheat in a pan or air fryer for best texture.
- Prep Time: 10minutes
- Cook Time: 15minutes