Ingredients
- 1.5 lbs boneless skinless chicken breasts or thighs, diced
- 1 tbsp olive oil
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 4-6 cloves garlic, minced
- 1/2 cup yellow onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/4 cup fresh parsley, chopped
- 1 tsp dried Italian seasoning
- 1/2 tsp smoked paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- Salt and black pepper, to taste
- Pinch red pepper flakes, optional
- 8-10 large 10-inch tortillas
- 2 tbsp unsalted butter, melted
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Instructions
- Season diced chicken with salt, pepper, smoked paprika, onion powder, garlic powder, and red pepper flakes. Toss to coat evenly.
- Heat olive oil in a skillet over medium-high heat and cook the chicken for 5-7 minutes until golden and fully cooked. Remove and set aside.
- Reduce heat to medium, then sauté onions until translucent, about 3-4 minutes.
- Add red and green bell peppers and cook for an additional 5-7 minutes until softened.
- Stir in minced garlic and Italian seasoning, cooking for 1 minute more.
- Mix in softened cream cheese and sour cream until smooth and creamy.
- Return cooked chicken to the skillet and stir in mozzarella and cheddar until melted and combined.
- Warm tortillas until pliable and cover to retain warmth.
- Fill each tortilla with the cheesy chicken mixture, fold in sides, then roll tightly to form wraps.
- Brush the skillet with melted butter and grill wraps seam-side down for 3-5 minutes per side until golden and crispy.
- Slice the wraps and garnish with parsley before serving.
Notes
- For extra crispness, brush the outside with more butter or a light spray of oil before grilling.