Cheesy Garlic Chicken Wraps
These wraps are filled with juicy seasoned chicken, two melty cheeses and a cool garlic and parsley sauce, then toasted until crisp and golden. They are quick to make and easy to eat on the go. Serve them for lunch, a casual dinner or packed for a picnic.
Preparation Steps
Heat the olive oil in a skillet over medium heat. Add the chicken, garlic powder, onion powder, salt and pepper.
Cook for 6 to 8 minutes, stirring now and then, until the chicken is golden and reaches 165°F (74°C) with no pink inside. Transfer to a plate.
In a small bowl, mix the sour cream, mayonnaise, minced garlic and parsley until smooth.
Lay the tortillas flat. Divide the chicken down the center of each one, sprinkle with both cheeses and drizzle with garlic sauce.
Fold in the sides of each tortilla, then roll it up tightly from the bottom.
Wipe out the skillet and set it over medium heat. Toast the wraps seam side down first for 2 to 3 minutes per side, until golden and crisp and the cheese has melted. Cut in half and serve warm.
Tips & Variations
- Start toasting with the seam side down; the heat seals the wrap so it does not unroll.
- Add shredded lettuce, sliced tomato or roasted peppers, or use rotisserie chicken to save time.
- Refrigerate the cooked chicken and sauce separately for up to 3 days. Reheat the chicken until steaming hot before assembling and toasting fresh wraps.
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