Ingredients
Equipment
Method
- 1. First things first, let's get that chicken ready. Grab your diced chicken and pop it into a medium bowl. Drizzle over the olive oil, then sprinkle in the garlic powder, onion powder, paprika, salt, and pepper. Get in there with your hands (or a spoon!) and give it a good toss, making sure every piece of chicken is coated beautifully with those seasonings. This is where the flavor building starts!
- 2. Now, heat up your trusty non-stick skillet over medium heat. Once it's warm, add that seasoned chicken to the skillet. Let it cook, stirring occasionally, for about 6-8 minutes. You're looking for it to turn golden brown and be cooked all the way through, no pink inside. Remove the cooked chicken from the skillet and set it aside to cool just slightly while you get the wraps ready.
- 3. Alright, wrap assembly time! Lay out your big flour tortillas on a clean surface. Grab that creamy garlic sauce and spread a nice, even layer over each tortilla, getting close to the edges but leaving a little border for folding. Then, divide that delicious cooked chicken evenly among the four tortillas, placing it just below the center. Now for the best part – sprinkle that wonderful shredded cheddar and mozzarella cheese generously over the chicken. Don't be shy with the cheese!
- 4. Time to fold! This is where you tuck all that goodness in. I find folding the sides in first, then rolling from the bottom up like a burrito works best to keep everything contained. Pop these folded beauties back into that same non-stick skillet (no need to wash it yet!). Grill the folded wraps for about 2-3 minutes per side. You want the tortillas to get golden brown and crispy, and you'll see and feel that cheese inside getting wonderfully melty!
- 5. Almost there! Take the finished, golden wraps off the skillet. I like to cut each one in half on the diagonal – it makes them easier to handle and shows off that amazing cheesy filling! If you have some fresh parsley handy, a little sprinkle on top adds a lovely pop of color and freshness. Serve 'em up right away while they're hot and the cheese is still pulling. Enjoy!
Notes
Substitutions & Additions: Try cooked ground turkey, shrimp, or black beans for protein. Swap cheese for Monterey Jack, provolone, pepper jack, or a Mexican blend. Use ranch dressing or a quick mix of mayo, garlic powder, lemon, and milk if you don't have creamy garlic sauce. Add sautéed onions/peppers, spinach, corn, or diced tomatoes. Add red pepper flakes for spice.
Tips for Success: Don't overfill wraps. Use large, flexible tortillas, warming if needed. Grill on medium heat to prevent burning. Don't overcook chicken initially. Cook chicken ahead and store for 2-3 days.
Storage: Store cooled leftovers in an airtight container in the fridge for 2-3 days. Reheat in a skillet, toaster oven, or air fryer for best results (microwave will work but may lose crispiness).