cheese garlic chicken wraps (Print)
Soft chicken, zingy garlic and melted cheese tucked inside a crunchy wrap. Perfect for sharing.
# Ingredients:
→ Spices
01 -
Salt and black pepper, use as much as you like
→ Grains
02 -
Wheat tortillas, medium, 4 pieces
→ Meat & Poultry
03 -
Chicken breast, cooked and diced up, 2 cups
→ Vegetables & Herbs
04 -
Garlic, minced, 4 cloves
05 -
Parsley, chopped up fine, 1 tablespoon (if you want)
→ Dairy
06 -
Shredded cheddar cheese, 1 cup
07 -
Mozzarella, shredded, 1 cup
08 -
Butter, 1 tablespoon
→ Oils & Fats
09 -
Olive oil, 1 tablespoon
# Steps:
01 -
Give your finished wraps a minute or two off the heat. Sprinkle fresh parsley if you like and enjoy them while they're still warm.
02 -
In a big pan, melt that butter over medium heat. Lay your rolled wraps in with their seams down, press them gently, and let each side go golden and crunchy for 2-3 minutes. Flip with care so your stuffing doesn't escape.
03 -
Put a tortilla flat, scoop plenty of that cheesy chicken mix into the middle, fold in the sides, and roll it up nice and tight like a burrito.
04 -
Take your skillet off the stove, toss in all the mozzarella and cheddar, and stir straight away so they start melting right into the hot chicken.
05 -
Now toss your chicken cubes into the pan and mix really well with the garlicky oil so every bit gets good flavor.
06 -
Warm up olive oil in a pan on medium. Toss in the garlic and let it sizzle for half a minute to a minute until it smells great and turns golden.
07 -
Season chicken breast with some salt and black pepper, cook it your favorite way (bake, grill, or pan-fry), chop into bite-size cubes after it's cooked through, and set aside.
# Notes:
01 -
To keep these gluten-free, stick to gluten-free tortillas. For fewer carbs, use low-carb or whole wheat tortillas.
02 -
Want extra punch? Add in grated pepper jack cheese, Gouda, or some hot jalapeños.
03 -
These wraps handle travel well. They'll stay crisp if you reheat them in a pan or pop them back in the toaster before eating.
04 -
For bolder garlic, brush the outside of your tortilla with garlic butter before frying.