Ingredients
- 2 cups cooked chicken, shredded
- 1/2 cup garlic aioli
- 1 cup cheddar cheese, shredded
- 4 large tortillas
- Salt and pepper, to taste
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Instructions
- Gather your cooked chicken, garlic aioli, shredded cheddar, and tortillas. If your chicken is cold, warm it slightly so it mixes easily. Shred or chop it into bite-size pieces on a cutting board. Grate the cheese if you haven’t bought it shredded.
- In a mixing bowl, combine the shredded chicken and garlic aioli. Stir until the chicken is evenly coated. Add a pinch of salt and pepper and a little more aioli if you like it creamier. Fold in about two-thirds of the cheddar, reserving the rest for topping.
- Warm a skillet over medium heat. Lightly butter or spray with oil to prevent sticking. Lay a tortilla flat and spoon a quarter of the chicken and cheese mixture down the center. Sprinkle some of the reserved cheddar on top. Fold the sides and roll the tortilla into a snug wrap.
- Place the wrap seam-side down in the hot skillet. Cook for 2–3 minutes per side, or until the tortilla is golden and the cheese inside is melted. Press gently with a spatula to help the wrap seal and the cheese melt evenly. Repeat with the other wraps.
- Transfer the wraps to a cutting board and let them rest for a minute. Slice in half on a diagonal for easy eating. Serve warm with your favorite sides or dipping sauces.
Notes
- Use warm chicken for better aioli coating and melting. Don't overfill wraps to avoid spills. Preheat the skillet for a crisp tortilla.