Cheesy Garlic Chicken Wraps (Print Version)
# Ingredients:
→ Main Filling
01 -
225 grams cooked chicken breast, shredded
02 -
100 grams shredded mozzarella cheese
03 -
60 grams shredded cheddar cheese
04 -
25 grams grated Parmesan cheese
→ Wrap & Coating
05 -
4 large wheat flour tortillas
06 -
56 grams unsalted butter
07 -
2 cloves fresh garlic, minced
08 -
1 teaspoon dried parsley
# Instructions:
01 -
Mix shredded chicken, mozzarella, cheddar, and Parmesan in a large mixing bowl until evenly distributed.
02 -
Place a tortilla flat and distribute approximately 100 grams of filling in the center. Fold the sides inward, then roll tightly to enclose the filling.
03 -
Melt butter in a small heatproof bowl using a microwave in short intervals. Stir in minced garlic and dried parsley until well blended.
04 -
Heat a nonstick skillet over medium heat. Brush each wrap all over with garlic butter. Place wraps seam-side down in the hot skillet. Cook for 2–3 minutes per side until golden and crisp.
05 -
Preheat oven to 190°C. Line a baking tray with parchment. Brush wraps with garlic butter and arrange on the tray. Bake for 10–12 minutes, flipping once halfway, until golden brown.
06 -
Transfer wraps to a plate and slice in half if desired. Serve hot with your preferred dipping sauces.
# Notes:
01 -
Rotisserie chicken, turkey, or firm tofu may be used in place of chicken breast for dietary preferences.
02 -
Swap cheeses, such as smoked gouda or pepper jack, for flavor variations.
03 -
Whole wheat or spinach tortillas increase fiber content.
04 -
Enhance the filling with diced vegetables like bell peppers, onions, or spinach for added nutrition.
05 -
For best storage, cool completely and refrigerate in an airtight container for up to three days. Suitable for freezing.
06 -
Reheat in a toaster oven or skillet for optimal crispness.
07 -
To boost crispiness, wrap cooked wraps in foil for five minutes, then unwrap and serve.
08 -
Lightly brushing the entire wrap with garlic butter ensures even flavor and color.