Ooey-Gooey Cheesy Garlic Chicken Wraps
Tender chicken strips coated in a rich garlic cream sauce with melted mozzarella, cheddar, and Parmesan, wrapped in a golden toasted flour tortilla and ready in 30 minutes.
Equipment
- Large skillet
- Cutting board
- Cheese grater
Ingredients
- 2 tbsp olive oil
- 1.5 lb boneless skinless chicken breasts cut into small strips
- 1 tsp kosher salt
- 0.5 tsp black pepper
- 1 tsp paprika
- 4 cloves garlic minced
- 0.5 tsp garlic powder
- 0.5 tsp onion powder
- 0.25 tsp red pepper flakes
- 4 tbsp butter
- 0.33 cup heavy cream
- 1.5 cup shredded mozzarella cheese freshly shredded from block preferred
- 1 cup shredded cheddar cheese freshly shredded from block preferred
- 4 large flour tortillas 8–10 inch
- 0.25 cup grated Parmesan cheese
- 2 tbsp fresh parsley chopped
- 1 cup baby spinach or lettuce
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add chicken strips and season with salt, pepper, and paprika. Cook, stirring occasionally, until chicken is browned and cooked through, 6–8 minutes.
- Reduce heat to medium. Add minced garlic, garlic powder, onion powder, and red pepper flakes. Cook for 1 minute, stirring constantly so the garlic does not burn.
- Stir in butter until melted, then add heavy cream. Simmer 2–3 minutes until the sauce is slightly thickened.
- Reduce heat to low and add mozzarella and cheddar cheese. Stir until cheese is completely melted and the sauce is thick and smooth. Remove from heat and stir in Parmesan and chopped parsley.
- Warm tortillas in a dry skillet or microwave until pliable. Lay tortillas on a work surface and divide spinach or lettuce evenly down the center of each.
- Spoon the cheesy garlic chicken mixture over the greens, dividing evenly among the four tortillas.
- Fold in the sides of each tortilla and roll tightly into a wrap. For a crispy exterior, place wraps seam-side down in a lightly oiled skillet over medium heat and cook 1–2 minutes per side until golden.
- Slice wraps in half and serve warm while the cheese is still melty.
