Ingredients
- 2 cups cooked shredded or chopped chicken
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup softened cream cheese
- 2 tablespoons mayonnaise
- 2 tablespoons chopped fresh parsley
- 4 large flour tortillas
- 2 tablespoons melted butter
- 1 teaspoon minced garlic
- Optional: Baby spinach, shredded lettuce, or sliced tomatoes
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Instructions
- In a mixing bowl, combine chicken, garlic powder, onion powder, salt, pepper, mozzarella, cheddar, cream cheese, mayonnaise, and parsley. Mix until creamy and cohesive. Taste and adjust salt as needed.
- Place tortillas on a flat surface. Spoon a quarter of the filling into the center of each tortilla. Add optional vegetables if desired. Fold the sides inward and roll tightly from the bottom to form wraps.
- In a small bowl, mix melted butter with minced garlic. Brush the outside of each wrap generously with the garlic butter mixture.
- Heat a skillet over medium heat. Toast each wrap seam-side down for 2 to 3 minutes per side until golden and crisp with melted cheese inside.
- Slice each wrap in half and serve warm with a dipping sauce of choice, such as ranch or garlic aioli.
Notes
- Avoid overstuffing the tortillas to prevent breakage. For best results, warm tortillas before filling.