Ingredients
2 large chicken breasts, diced
4 large flour tortillas
1 tablespoon olive oil
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon paprika
Salt and pepper, to taste
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup creamy garlic sauce
Fresh parsley, chopped
Instructions
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Heat olive oil in a large skillet over medium heat.
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Add diced chicken and season with garlic powder, onion powder, paprika, salt, and pepper. Cook until fully cooked and golden brown, about 7–8 minutes.
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Warm tortillas in a dry skillet or microwave for a few seconds until pliable.
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Spread creamy garlic sauce evenly over each tortilla.
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Distribute cooked chicken evenly across tortillas.
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Sprinkle cheddar and mozzarella cheese over the chicken while hot to melt slightly.
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Garnish with fresh parsley.
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Roll tortillas tightly into wraps.
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(Optional) For a warm, crispy finish, cook wraps seam side down in a hot skillet for 1–2 minutes per side.
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Serve immediately and enjoy!
Notes
Substitute chicken with shrimp or beef strips for variety.
Use whole wheat or gluten-free tortillas for dietary needs.
Add sautéed veggies like bell peppers or onions for extra texture.
Swap creamy garlic sauce for ranch or spicy mayo to change flavor.
Include avocado slices or lettuce for freshness.
Store leftovers in airtight container up to 2 days; reheat in skillet or oven to keep crispiness. Avoid microwaving to prevent sogginess.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snack
- Method: Sautéing, Pan-frying (optional)
- Cuisine: American, Tex-Mex
- Diet: Gluten Free