Description
Warm and cheesy chicken wraps filled with garlic flavor, perfect for cozy evenings.
Ingredients
- 4 large flour tortillas (whole-wheat or gluten-free if preferred)
- 2 cups cooked, shredded chicken
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/4 cup plain yogurt or light mayonnaise
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup baby spinach or mixed greens
- 1 small red onion, thinly sliced
- Juice of 1/2 lemon
- Fresh parsley or cilantro for garnish
Instructions
- Prepare the chicken: In a skillet over medium heat, warm 1 tablespoon olive oil and the minced garlic until fragrant (about 30 seconds). Add shredded chicken, smoked paprika, oregano, salt, and pepper. Stir and cook until the chicken is heated through, about 3–4 minutes.
- Make the garlic-cheese mix: In a small saucepan, melt butter and remaining olive oil, then stir in yogurt (or mayonnaise) and 1/2 cup mozzarella until smooth. Remove from heat and fold in a pinch of salt and lemon juice for brightness.
- Assemble the wraps: Lay a tortilla flat and spread about 2 tablespoons of the garlic-cheese sauce down the center. Add 1/2 cup of the warm chicken, a handful of spinach, some red onion slices, and a sprinkle of cheddar and remaining mozzarella.
- Fold and sear: Fold the sides of the tortilla in, roll tightly, and place seam-side down in a hot skillet. Cook over medium heat for 2–3 minutes per side until golden and the cheese inside is melted.
- Serve: Slice each wrap in half on the diagonal and garnish with chopped parsley or cilantro. These are especially lovely with roasted root vegetables or a bowl of warm soup.
Notes
Use warm chicken for better cheese melting. Avoid overfilling the tortillas for easier folding. Store cooked wraps in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American