Ingredients
- 3 ½ cups cooked chicken breast, shredded or diced
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 3 tablespoons butter or olive oil
- 3 cloves garlic, minced
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 large flour tortillas
- ¼ cup creamy garlic sauce or garlic aioli
- 1 tablespoon chopped fresh parsley (optional for garnish)
Instructions
- In a bowl, season the cooked chicken with garlic powder, onion powder, paprika, salt, and black pepper.
- Heat a skillet over medium heat and melt the butter or olive oil. Add the minced garlic and cook for about 30 seconds until fragrant.
- Add the seasoned chicken to the skillet and toss to coat with garlic butter. Cook until heated through.
- Lay a tortilla flat and spread a spoonful of garlic sauce across the center.
- Layer the chicken mixture on top, followed by mozzarella, cheddar, and Parmesan cheeses.
- Fold in the sides of the tortilla and roll it up tightly into a wrap.
- Place the wraps seam-side down in a clean skillet over medium heat and toast for 2–3 minutes per side until golden and the cheese is melted.
- Remove from the skillet, slice in half, and sprinkle with fresh parsley before serving.
Notes
- Add red pepper flakes or sriracha for a spicy kick.
- Include sautéed veggies like bell peppers or mushrooms for added nutrition.
- Swap mozzarella with Monterey Jack or pepper jack for variation.
- Use low-carb wraps or lettuce leaves for a low-carb option.
- Make ahead by assembling wraps and storing them before toasting.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 wrap
- Calories: 480
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
