Ingredients
Equipment
Method
- Dice the chicken breasts into small, bite-sized pieces.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the diced chicken to the skillet and cook until no longer pink inside and the juices run clear, about 5-7 minutes.
- Add the minced garlic to the skillet and cook for another minute or two, until fragrant, being careful not to burn it.
- Reduce the heat to low and add the softened cream cheese, shredded cheese, garlic powder, onion powder, Italian seasoning, salt, and pepper to the skillet.
- Stir everything together until the cheese is melted and the mixture is smooth and creamy. If the mixture seems too thick, add a tablespoon or two of milk or chicken broth to thin it out.
- Warm the tortillas slightly in a dry skillet, microwave, or over an open flame (be careful!).
- Spread a generous amount of the cheesy chicken mixture onto each tortilla.
- Add any optional toppings you like, such as chopped tomatoes, shredded lettuce, or a dollop of sour cream.
- Fold in the sides of the tortilla, then roll it up tightly from the bottom.
- Optional: Toast the wraps in a dry skillet or in a panini press until they're golden brown and crispy.
Notes
For a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the chicken mixture. To make ahead, prepare the chicken and cheese mixture and store in the refrigerator for up to 3 days. Reheat before assembling the wraps. Serve with your favorite dipping sauce such as sour cream, salsa, ranch dressing, or guacamole. These wraps can be stored in the refrigerator for up to 24 hours. Reheat in a skillet or microwave. For a crispy tortilla, consider lightly pan-frying it in butter before adding the filling.