Cheesy Garlic Chicken Wraps (Printer-Friendly)

Chicken, melty cheese, and garlic sauce in golden tortillas—quick, hearty, and easy to customize for busy days.

# What You’ll Need:

→ Main Components

01 - 1 pound boneless skinless chicken breasts, diced
02 - 2 tablespoons extra virgin olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon onion powder
05 - 1/2 teaspoon paprika
06 - 1/2 teaspoon kosher salt, or to taste
07 - 1/4 teaspoon ground black pepper, or to taste

→ Filling & Wrap

08 - 1 cup shredded cheddar cheese
09 - 1 cup shredded low-moisture mozzarella cheese
10 - 4 large flour tortillas (about 10 inches diameter)

→ Sauce & Garnish

11 - 1/3 cup creamy garlic sauce
12 - 2 tablespoons chopped fresh parsley, for garnish

# Steps to Make This:

01 - Mix diced chicken breast with olive oil, garlic powder, onion powder, paprika, salt, and black pepper in a large bowl until evenly coated.
02 - Heat a non-stick skillet over medium heat. Add seasoned chicken and cook, stirring occasionally, for 6 to 8 minutes until chicken is thoroughly cooked and lightly golden. Ensure juices run clear with no pink inside.
03 - Spread a thin layer of creamy garlic sauce evenly over each tortilla, reaching all edges.
04 - Distribute cooked chicken onto center of each tortilla. Sprinkle shredded cheddar and mozzarella cheese generously over chicken.
05 - Fold in sides and tightly roll each tortilla into a wrap. Heat the skillet over medium heat. Place wraps seam side down and toast for 2 to 3 minutes per side, applying gentle pressure until tortillas are crisp and cheese melts.
06 - Remove from skillet and let cool for one minute. Slice wraps on the diagonal and sprinkle with fresh parsley. Serve hot for optimal texture and flavor.

# Additional Notes:

01 - Let cooked chicken rest for a few minutes before assembling to retain juices.
02 - Freshly shredded cheese ensures a superior melt and avoids clumping.
03 - If dairy-free is preferred, substitute with vegan shredded cheese and plant-based garlic sauce.
04 - Store leftovers tightly wrapped and refrigerate up to two days. Reheat in a skillet for best results.
05 - Whole wheat or gluten-free tortillas can be used for dietary needs.

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