Toasted Garlic Chicken Wraps with Two Cheeses (Print-Friendly Version)
Cooked chicken is warmed in garlic oil before being wrapped with mozzarella and cheddar. Toast the filled tortillas over moderate heat so the exterior browns without leaving a cool center. Divide the filling carefully and use tortillas large enough to close around it.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Main Ingredients
01 -
2 cups cooked chicken, diced
02 -
4 garlic cloves, minced
03 -
1 tbsp olive oil
04 -
1 cup shredded mozzarella
05 -
1 cup shredded cheddar
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4 medium tortillas
07 -
1 tbsp butter
08 -
Salt and pepper, to taste
09 -
Chopped parsley (optional)
# How to Make It:
01 -
Measure two cups of cooked diced chicken.
02 -
Warm olive oil in a skillet over medium heat.
03 -
Add minced garlic and stir briefly until aromatic without darkening. Add chicken and toss in the oil, heating refrigerated chicken to 165°F.
04 -
Remove from heat and fold in mozzarella and cheddar so they begin to soften.
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Divide the filling among four tortillas only if each can fold around its portion. Fold the sides inward and roll tightly, serving any excess filling alongside.
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Melt the tablespoon of butter in a skillet over medium-low heat.
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Toast wraps seam-side down, turning gently until golden and hot through. Rest one to two minutes before slicing and finish with optional parsley.
# Extra Suggestions:
01 -
Measure two cups of cooked diced chicken.
02 -
Warm it in the tablespoon of olive oil for roughly thirty seconds to a minute, just until aromatic.
03 -
Tortilla sizes vary.
04 -
Warm the chicken first and add the cheese off the heat so it starts to soften. The two cups of chicken must already be cooked before starting. Dice it evenly and warm it with the garlic without letting the garlic darken. Take the skillet off the heat before folding in the cheeses. Divide the mixture into four portions, but use only as much as each tortilla can enclose with its sides tucked in. Tortilla diameter varies, so excess filling should be served alongside rather than forced into an open wrap. Toast over moderate-low heat with the seam underneath first. Rest briefly before cutting so melted cheese does not immediately run out.