Description
A comforting lunch featuring shredded chicken, gooey cheese, and a garlicky sauce, wrapped in soft tortillas.
Ingredients
- 2 cups cooked, shredded chicken
- 4 large soft tortillas or flatbreads
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 1/2 cup mayonnaise or Greek yogurt
- 3 cloves garlic, minced
- 2 tablespoons melted butter
- 1 tablespoon fresh lemon juice
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1 cup baby spinach or mixed greens
- 1 small red onion, thinly sliced
- Optional: sliced roasted red peppers
Instructions
- Prepare the garlic sauce: In a bowl mix mayonnaise (or yogurt), minced garlic, lemon juice, melted butter, smoked paprika, oregano, salt, and pepper until smooth.
- Warm or cook the chicken: If using pre-cooked chicken, shred and toss with a few tablespoons of the garlic sauce. If cooking raw breast or thighs, pan-sear until internal temp reaches safe levels, then shred and toss.
- Assemble the wraps: Lay a tortilla flat. Spread 2 tablespoons of the garlic sauce in the center. Add a handful of shredded chicken, a sprinkle of mozzarella and cheddar, a small handful of spinach, and a few onion slices. Fold the sides in and roll tightly, finishing seam-side down.
- Melt the cheese and toast: Heat a non-stick skillet over medium heat. Lightly butter the outside of the wrap and place seam-side down in the pan. Press gently with a spatula and cook 2–3 minutes per side until golden and cheese is melted.
Notes
Use warm chicken for best results. Don’t overfill the wraps to avoid bursting.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Baking, Stovetop
- Cuisine: American