Imported from the web

Ooey-Gooey Cheesy Garlic Chicken Wraps

Name: Ooey-Gooey Cheesy Garlic Chicken Wraps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 large chicken breasts (Diced); 1 tbsp olive oil; 2 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; salt and pepper (To taste); 1 cup shredded cheddar cheese; 0.5 cup shredded mozzarella cheese; 4 large flour tortillas; 0.5 cup creamy garlic sauce (Use store-bought sauce or a simple homemade version; use 2 tbsp inside each tortilla); fresh parsley (Optional, for garnish)

Recipe by basma

Imported by Justin Kimbler on SeeMeCook

Tender diced chicken is seasoned with garlic, onion, and paprika, then combined with melted cheddar and mozzarella. The cheesy filling is rolled into flour tortillas with creamy garlic sauce for a quick, family-friendly lunch or dinner.

4 servings25 minAmerican

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Ingredients

2 large chicken breasts (Diced)
1 tbsp olive oil
2 tsp garlic powder
1 tsp onion powder
1 tsp paprika
salt and pepper (To taste)
1 cup shredded cheddar cheese
0.5 cup shredded mozzarella cheese
4 large flour tortillas
0.5 cup creamy garlic sauce (Use store-bought sauce or a simple homemade version; use 2 tbsp inside each tortilla)
fresh parsley (Optional, for garnish)

Steps

1
Heat the olive oil in a skillet over medium heat.
2
Add the diced chicken and cook until it is no longer pink.
3
Add the garlic powder, onion powder, paprika, salt, and pepper. Stir until the chicken is evenly coated, then sauté for 2 minutes.
4
Mix in the shredded cheddar and mozzarella cheeses and continue stirring until the cheeses are melted into the chicken mixture.
5
Warm the flour tortillas. Spread 2 tablespoons of creamy garlic sauce inside each tortilla.
6
Add a portion of the cheesy chicken mixture to each tortilla, roll the tortillas up tightly, and serve.
7
Garnish with fresh parsley if desired.

Notes

The body excerpt additionally suggests cooking the chicken in a single layer for 6–8 minutes, cooking the assembled wraps seam-side down over medium heat for 3–5 minutes per side until golden and crisp, and avoiding overcrowding the skillet. For storage, refrigerate leftovers in an airtight container for 2–3 days and reheat in a skillet, panini press, or toaster oven; microwaving may make the tortillas soggy. Suggested substitutions include boneless, skinless chicken thighs, dairy-free cheese, gluten-free tortillas, and cayenne or red pepper flakes for heat.