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Ooey-Gooey Cheesy Garlic Chicken Wraps

Tender, seasoned chicken in a rich garlic butter sauce, loaded with a thick, gooey, viscous layer of melted mozzarella and provolone, all toasted in a crispy wrap.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 large wraps
Course: Dinner, Lunch, Main Dish
Cuisine: American, Fusion
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large Flour Tortillas burrito size
  • 1 lb Boneless, Skinless Chicken Breast cut into small 1/2-inch cubes
  • 1 tsp Smoked Paprika
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Onion Powder
  • Salt and Black Pepper to taste
  • 1 Tbsp Olive Oil
Garlic Butter
  • 3 Tbsp Unsalted Butter
  • 4 cloves Garlic minced
  • 1 Tbsp Fresh Parsley chopped
Assembly
  • 1.5 cups Shredded Low-Moisture Mozzarella Cheese
  • 1 cup Shredded Provolone Cheese or use all mozzarella
  • 1 Tbsp Unsalted Butter melted, for toasting

Equipment

  • Large Skillet
  • Spatula

Method
 

  1. Toss cubed chicken with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
  2. Heat a large skillet over medium-high heat. Sauté chicken for 5-7 minutes until golden and cooked through.
  3. Reduce heat to low. Add 3 Tbsp butter and 4 cloves minced garlic. Cook 30-60 seconds until fragrant. Stir in parsley and toss to coat chicken. Remove chicken from pan.
  4. Lay a tortilla flat. Layer 1/4 of the cheese blend, half of the chicken, and another 1/4 of the cheese. Fold tortilla in half to create a half-moon.
  5. Wipe skillet clean and return to medium heat. Brush outside of wrap with melted butter. Toast wrap for 2-4 minutes per side, until golden brown and the cheese is fully melted with a heavy, gooey consistency.
  6. Repeat for the second wrap. Let rest 1 minute, slice, and serve immediately.

Notes

Shred your own cheese for the best melt. Warming the tortillas prevents tearing. Toast the wrap on medium heat to ensure the cheese melts before the outside burns.