Ingredients
Method
Preparation
- In a mixing bowl, toss the diced chicken with olive oil, garlic powder, onion powder, paprika, and a pinch of salt and pepper until evenly coated.
- Heat a non-stick pan over medium heat. Add the seasoned chicken in a single layer and cook for 6 to 8 minutes, stirring occasionally, until the pieces are golden and cooked through. Remove from heat and let the chicken rest for a couple of minutes.
Assembly
- Lay each tortilla flat and spread about 2 tablespoons of creamy garlic sauce over the surface. Divide the warm chicken evenly down the center of each tortilla.
- Sprinkle cheddar and mozzarella on top of the chicken. Fold the tortilla over itself to form a compact wrap.
Grilling
- Wipe the pan, return it to medium heat, and place the wraps seam-side down. Grill for 2 to 3 minutes per side until the tortillas are golden and the cheese is fully melted. Press gently with a spatula for close contact.
- Transfer to a cutting board, slice in half, garnish with chopped parsley, and serve immediately.
Nutrition
Notes
These wraps should be served hot and slightly crisp. They pair well with a green salad, oven-baked potato wedges, or coleslaw. For storage, cool leftovers, store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.