Garlic Chicken Wraps (Print-Friendly Version)
# What You'll Need:
→ For the Wraps
01 -
480 grams cooked chicken breast, torn or cut into pieces
02 -
110 grams shredded mozzarella
03 -
60 grams grated cheddar
04 -
20 grams parmesan, shaved or grated
05 -
4 large flour tortillas
→ For the Garlic Butter
06 -
45 grams unsalted butter, melted
07 -
2 garlic cloves, chopped up real small
08 -
1 teaspoon dried parsley
# Step-by-Step Directions:
01 -
Dish them out while still hot for best flavor. Use any dipping sauce you love. Marinara, ranch, or something garlicky work awesome.
02 -
Crank your oven up to 190°C. Dab garlic butter all over each wrap. Pop them seam side down on parchment on a tray. Flip every wrap in the middle of baking. You’ll get that toasted crunch after 10 or 12 minutes.
03 -
Set a skillet or griddle to medium. Brush a little garlic butter on each wrap’s outside. Place them seam side down. Let them crisp up about 2–3 minutes on one side, then turn and do the other.
04 -
In a little bowl, combine that melted butter with parsley and the garlic. Just stir until everything is mixed up.
05 -
Start with one tortilla flat on your surface. Add about 120 grams filling in the center. Now fold in the edges and roll it up real snug, burrito style. Do the same for all the rest.
06 -
Chuck the chicken, mozzarella, cheddar, and parmesan into your large bowl. Give it a good toss so you’ve got an even mix that holds together.
# Helpful Notes:
01 -
Roll those wraps tight or you’ll lose filling when cooking.
02 -
Kick up the flavor with a sprinkle of chili flakes or a dash of black pepper inside.