Recipe Times

• Time to prepare: 10 minutes
• Time to cook: 15 minutes
• Total Time: 25 Minutes

Ingredients

Chicken breasts: Pick portions that are plump and the same size so they cook evenly. For optimum browning, dry them off before seasoning.
Flour tortillas: Go for big, fresh ones that are easy to bend. The better the tortilla wraps, the fresher it is.
Cheese blend: Add sharp cheddar for flavor and mozzarella for the right melty stretch.
Garlic powder: Fresh garlic might burn, but powder always tastes good.
A mix of onion powder, paprika, salt, and pepper gives the dish more flavor.
Creamy garlic sauce: It makes everything taste better and adds moisture.

• 4 big flour tortillas
• 2 big chicken breasts, cut into pieces
• 1 tablespoon of olive oil
• 2 tablespoons of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of paprika
• Salt and pepper to taste
• 1 cup of shredded cheddar cheese
• 1/2 cup of shredded mozzarella cheese
• 1/2 cups of creamy garlic sauce
• Chopped fresh parsley

Equipment Needed

• Pan that doesn’t stick
• Bowl for mixing
• Knife and cutting board

Instructions

1. Cut and season the chicken:
   Cut the chicken into even, bite-sized pieces, like 1/2-inch cubes. This works best. Put them in a basin and combine them with olive oil and spices. Make sure that every piece gets a fair amount of coating. While you get other things ready, let them sit for five minutes to soak in the flavors.
   Put the diced chicken in a bowl with the olive oil, garlic powder, onion powder, paprika, salt, and pepper. Make sure the chicken is uniformly covered with the spices.
2. Cook the chicken:
   Put your pan on medium heat and let it get hot but not smoking. Put the seasoned chicken in a single layer. Don’t cram the pan; if you need to, work in batches. Stir each piece after about three minutes on each side, or until it has a golden crust. The chicken should be fully cooked but still juicy.
   Put a non-stick pan on medium heat. Put the seasoned chicken in the skillet and stir it every so often for about 6 to 8 minutes, or until it is golden brown and fully cooked. Take off the heat and let it cool down a little.
3. Prepare the tortillas:
   To make your tortillas easier to work with, heat them up a little. Spread a lot of garlic sauce on each one, but leave a space around the edges. Put the newly cooked chicken in the middle and then sprinkle both kinds of cheese evenly over the top.
   Put the tortillas on a flat surface. Put a layer of creamy garlic sauce on each tortilla. Spread the cooked chicken evenly over all of the tortillas. Add shredded cheddar and mozzarella cheese on top.
4. Fold and grill the wraps:
   Fold in both edges after pulling the bottom edge up over the stuffing. As you roll from the bottom up, tuck in the sides. A tight roll keeps the filling from spilling out while it cooks.
   Put the wrapped tortillas back in the pan over medium-low heat. To help seal the edges, press down gently with a spatula. Cook for about 2 to 3 minutes on each side, or until they are golden brown and crispy. The cheese needs to be fully melted.
   To make a wrap, fold the tortillas over the filling. Grill the folded wraps in the same non-stick pan for 2 to 3 minutes on each side, or until the cheese is melted and the tortillas are golden and crispy.
5. Serve:
   Take the wraps out of the pan and cut them in half. If you want, you can add freshly chopped parsley as a garnish and serve right away.

Tips and Variations

My daughter found that adding a thin coating of cream cheese to the garlic sauce makes these wraps much more delicious. This is now our special weekend version of this family favorite.

Make additional seasoned chicken and keep it separate from the tortillas. You can rapidly make fresh wraps whenever you want them during the week.

I sometimes add sautéed onions and peppers for more veggies, or I switch out pepper jack cheese for a spicy kick. The simple recipe is just the beginning of what you can do with it.

You can have everything ready ahead of time and keep them in separate containers. Just put them together and give them a last crisp in the pan when you’re ready to eat.

• Before you add the chicken, make sure the pan is hot enough. This will help it brown better.
• For the optimum melting quality, grate your cheese right before you use it.
• If you are using leftover chicken, heat it up a little before putting the wraps together.
• Add red pepper flakes to the spice for the chicken to make the wrap spicier.

Serving Suggestions

I like to have these with a simple cucumber salad or sweet potato fries. The crisp crunch is the ideal counterpoint to the thick, cheesy filling.

It tastes well with a side of fresh salad or garlic sauce for dipping.

Frequently Asked Questions

• Can I create these wraps before I need them?
  You can cook the chicken ahead of time, but for the best results, put the wraps together and grill them right before you serve them.
• How do you best reheat leftover wraps?
  To keep the tortilla crispy, cook it in a pan over medium heat for 2 to 3 minutes on each side.
• Can I use chicken from a rotisserie instead?
  Yes, just shred it and heat it up with the spices in a pan before putting the wraps together.
• What can I use instead of garlic sauce?
  You can use ranch dressing, chipotle mayo, or any other creamy sauce instead.
• Is it okay to freeze these wraps?
  They can be consumed fresh, though. For the greatest texture, wrap each piece separately and reheat in a pan.

Conclusion

These wraps are my go-to meal for hectic weeknights when we want something filling but don’t have a lot of time to cook. They help me remember that the simplest combinations can make the best meals.

Nutrition Information (For Each Serving)

This material should be thought of as rough and not used as final health advice.