Ingredients
Method
Preparation
- Shred your cooked chicken with forks or by pulsing briefly in a food processor.
- In a bowl, stir the shredded chicken with the garlic aioli until evenly coated. Season with salt and pepper. Taste and adjust.
- Lay the tortillas flat on a clean surface. Divide the chicken mixture into four portions and place each portion down the center of a tortilla.
- Sprinkle a generous handful of shredded cheddar over the chicken on each tortilla.
- Fold the short sides of the tortilla in toward the center, then roll tightly from the bottom to form a secure wrap.
Cooking
- Heat a skillet over medium-high heat and add a light smear of oil or a nonstick spray.
- Place the wraps seam-side down and cook 2 to 3 minutes per side, pressing gently, until each side is golden brown and the cheese is melted.
- Transfer to a cutting board, slice the wraps in half on the diagonal, and serve warm.
Nutrition
Notes
These wraps are great on their own or paired with sides like a crisp salad, sweet potato fries, or a light slaw. Store leftovers in an airtight container for up to 3 days, or freeze individually for 2 months.