Description
A bold and satisfying wrap packed with juicy seasoned chicken, melted cheese, and a buttery garlic finish, toasted to crispy perfection.
Ingredients
2 large boneless, skinless chicken breasts (about 1 ½ pounds / 680 g), diced
1 tablespoon olive oil (15 ml)
4 cloves garlic, minced
1 teaspoon garlic powder (5 g)
1 teaspoon onion powder (5 g)
1 teaspoon smoked paprika (5 g)
½ teaspoon black pepper (2 g)
1 teaspoon salt (5 g)
½ teaspoon dried oregano (1 g)
½ teaspoon red pepper flakes (optional) (1 g)
1 cup shredded mozzarella cheese (113 g)
1 cup shredded sharp cheddar cheese (113 g)
½ cup shredded Monterey Jack cheese (56 g)
3 tablespoons unsalted butter, melted (42 g)
2 cloves garlic, finely minced
1 tablespoon chopped fresh parsley (4 g)
4 large flour tortillas (10-inch / 25 cm)
½ cup ranch-style dressing or garlic sauce (120 ml)
½ cup sour cream (120 g)
1 cup shredded lettuce (40 g)
1 medium tomato, diced (about 1 cup / 180 g)
¼ cup thinly sliced red onion (40 g)
Instructions
Heat olive oil in a skillet over medium heat. Add diced chicken and cook 5–7 minutes.
Stir in garlic, garlic powder, onion powder, smoked paprika, black pepper, salt, oregano, and red pepper flakes. Cook until chicken reaches 165°F (74°C).
Mix melted butter, minced garlic, and parsley in a small bowl.
Spread dressing and sour cream on each tortilla. Add chicken, cheese blend, lettuce, tomato, and onion.
Fold and roll tightly. Brush exterior with garlic butter.
Toast seam-side down in a skillet over medium heat for 2–3 minutes per side until golden and cheese is melted.
Slice and serve warm.
Notes
For extra crispiness, press wraps gently with a spatula while toasting. Store leftovers in the refrigerator for up to 3 days or freeze individually for up to 2 months. Reheat in a skillet for best texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes