These satisfying wraps feature diced chicken seasoned with garlic and paprika, cooked until beautifully browned, then tucked into tortillas with cheddar, mozzarella, and a smooth, garlicky sauce.
| Ingredient | Amount |
|---|---|
| Large chicken breasts, diced | 2 |
| Olive oil | 1 tablespoon |
| Garlic powder | 2 tsp |
| Onion powder | 1 tsp |
| Paprika | 1 tsp |
| Salt and pepper | To taste |
| Shredded cheddar cheese | 1 cup |
| Shredded mozzarella cheese | 1/2 cup |
| Large flour tortillas | 4 |
| Creamy garlic sauce (store-bought or homemade) | 1/2 cup |
| Fresh chopped parsley | Optional garnish |
In a bowl, toss the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper until every piece is well coated.
Heat a non-stick skillet over medium heat. Add the seasoned chicken and cook for 6–8 minutes, stirring occasionally, until browned and cooked through. Remove from the heat.
Spread a generous layer of creamy garlic sauce over each tortilla. Add the cooked chicken, then sprinkle both the cheddar and mozzarella on top.
Fold the tortillas tightly. Return them to the skillet and toast for 2–3 minutes per side, or until the cheese melts and the tortillas turn crisp and golden.
Slice the wraps, garnish with parsley if you like, and enjoy them warm.
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