Ingredients
Scale
- 2 cups cooked and shredded chicken (preferably seasoned or grilled)
- 4 large flour tortillas or your preferred wraps
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 3 cloves garlic, minced
- 2 tablespoons butter or olive oil
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup chopped fresh parsley or cilantro (optional)
- Salt and pepper to taste
- Preferred additional toppings: sliced tomatoes, avocados, or hot sauce
Instructions
- In a small pan, melt butter or heat olive oil. Add the minced garlic and sauté until fragrant, about 1 minute.
- In a bowl, combine shredded chicken with half of the garlic butter, salt, and pepper. Mix well to coat the chicken.
- Lay each flour tortilla flat on a clean surface. Spread a layer of sour cream or Greek yogurt over the tortilla.
- Add the seasoned shredded chicken, sprinkle with shredded cheese, and add optional herbs or toppings like sliced tomatoes or avocado.
- Roll up each tortilla tightly to enclose the filling. Use toothpicks if needed.
- Place the wraps on a skillet over medium heat. Toast each side for 2-3 minutes until cheese is gooey and wrap is crispy, or bake in a preheated oven at 375°F (190°C) for 10-15 minutes.
Notes
- Use freshly shredded cheese for better melting.
- Choose tender, well-seasoned chicken.
- Customize with toppings like crispy bacon or sautéed vegetables.
- For a healthier version, swap sour cream for Greek yogurt and use whole wheat tortillas.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Stovetop, Baking
- Cuisine: American, Fusion
- Diet: High-Protein, Gluten-Free option (with gluten-free tortillas)
Nutrition
- Serving Size: 1 wrap
- Calories: 450 kcal Kcal
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 21 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg