Ingredients
Scale
- 2 cups cooked chicken, shredded (for shortcut, see chicken tips)
- 4 large flour tortillas or wraps
- 1 cup shredded cheddar cheese
- 3 cloves garlic, minced
- 2 tablespoons butter
- 1/2 cup Greek yogurt or sour cream
- 1 tablespoon olive oil
- 1 teaspoon paprika (optional, for flavor)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a skillet over medium heat, melt the butter and add the minced garlic. Sauté until fragrant, about 1 minute.
- Add cooked chicken pieces, paprika, salt, and pepper. Cook for 3-4 minutes until heated through and well-coated with garlic butter.
- Warm the tortillas slightly in a dry skillet or microwave for 20 seconds to make them more pliable.
- Spread a tablespoon of Greek yogurt or sour cream onto each tortilla. Place a generous handful of garlic chicken in the center, sprinkle with shredded cheddar cheese, and add a bit of parsley.
- Fold the sides inward and roll from the bottom to secure the filling.
- Optional: Toast the wraps in a preheated skillet over medium heat for 2-3 minutes on each side until golden brown and cheese is melted.
Notes
- For extra crispy wraps, toast them in a skillet or air fryer after assembly.
- Feel free to swap or add different cheeses such as mozzarella or Monterey Jack.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a skillet or air fryer.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snack
- Method: Stovetop, Assembling, Toaster
- Cuisine: American
- Diet: Contains Dairy, Contains Meat
Nutrition
- Serving Size: 1 wrap
- Calories: 410 Kcal
- Sugar: 3g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 85mg