Use freshly shredded cheese for best melt. Crisp wraps in a skillet for maximum flavor and texture. Store refrigerated up to 3 days.
Tender garlic-seasoned chicken wrapped in a crispy tortilla with gooey melted cheese and creamy garlic sauce.
Ingredients
Scale
2 large chicken breasts (1 lb / 450 g), diced
1 tablespoon olive oil (15 ml)
3 cloves garlic (10 g), minced
1 teaspoon garlic powder (3 g)
1/2 teaspoon paprika (2 g)
1/2 teaspoon salt (2.5 g)
1/4 teaspoon black pepper (1 g)
1/2 cup mayonnaise (120 ml)
2 tablespoons Greek yogurt (30 ml)
1 tablespoon lemon juice (15 ml)
1 clove garlic, grated
1/4 teaspoon salt (1.5 g)
1/4 teaspoon black pepper (1 g)
4 large flour tortillas (10-inch / 25 cm)
1 1/2 cups shredded mozzarella cheese (170 g)
1/2 cup shredded cheddar cheese (60 g)
1/2 cup shredded lettuce (25 g)
1/2 cup diced tomatoes (75 g)
Instructions
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Heat olive oil and cook diced chicken with garlic, salt, pepper, paprika, and garlic powder until fully cooked.
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Mix mayonnaise, yogurt, lemon juice, garlic, salt, and pepper for sauce.
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Spread sauce on tortillas.
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Add chicken, cheeses, lettuce, and tomatoes.
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Roll tightly into wraps.
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Cook in skillet until golden and crispy on both sides.
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Slice and serve warm.