Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment.
- In a medium bowl, combine the shredded chicken and garlic aioli. Season lightly with salt and pepper and mix until evenly coated.
- Lay one tortilla flat. Spoon about a quarter of the chicken mixture into the center, spreading slightly in a line.
- Sprinkle roughly 1/4 cup shredded cheddar over the chicken.
- Fold the short sides of the tortilla inward, then roll from the bottom up into a tight wrap.
- Place the wrap seam-side down on the prepared baking sheet. Repeat with the remaining tortillas and filling.
Baking
- Bake for 10–12 minutes, until the tortillas are golden and the cheese inside is melted.
- Let the wraps rest for 2 minutes, then slice each in half on the bias and serve.
Nutrition
Notes
For faster preparation, use rotisserie chicken. You can swap Monterey Jack or pepper jack for cheddar for a different flavor. Brushing the wraps with oil before baking gives extra crispiness.