Ingredients
Cooked chicken breast: adds protein and soaks up cheesy flavor best if you shred it for even bites Rotisserie chicken saves time
Shredded mozzarella: melts smoothly for that classic stretch buy blocks and shred fresh for best results
Shredded cheddar: gives a bit of tang and color choose sharp for extra flavor
Grated Parmesan: offers a salty nutty punch freshly grated packs the most flavor
Flour tortillas: need to be large and soft so they are easy to wrap and crisp up without tearing pick fresh tortillas from the bakery section if possible
Butter: gives that rich golden crust unsalted lets you control the seasoning
Fresh garlic: brings bold flavor minced fine to infuse the butter use firm bulbs for best taste
Dried parsley: adds color and a mild herb note look for deep green flakes not faded ones
Step-by-Step Instructions
Prepare the Filling:
Combine the chicken mozzarella cheddar and Parmesan in your largest bowl Toss until every piece of chicken is coated with cheese breaking up any clumps Make sure the mixture looks evenly blended
Assemble the Wraps:
Set a tortilla on your counter Scoop about half a cup of filling onto the middle Keep the filling tightly packed Fold the sides in then roll it from bottom to top so the filling stays secure Continue with the other tortillas try to tuck in the ends for fewer leaks
Make the Garlic Butter:
Melt the butter in your small bowl Microwave in ten second bursts if needed Stir in finely minced garlic and dried parsley Mix until the herbs float evenly and the garlic is fully combined
Cook the Wraps Stovetop Method:
Preheat your skillet or griddle over medium heat Lightly brush each wrap all over with garlic butter Set each seam side down in the hot skillet Cook for two to three minutes until golden and crispy on the first side Flip and repeat so all sides are browned
Cook the Wraps Oven Method:
Line your baking sheet with parchment so nothing sticks Preheat your oven to three seventy five degrees Brush wraps generously with garlic butter Place them evenly spaced on the sheet Bake for ten to twelve minutes Flip them halfway so both sides crisp and turn a deep color
Serve:
Move wraps to a plate Cut if you like Serve immediately with dipping sauces like ranch or marinara Whatever your family loves works here
You Must Know
High protein and really filling so these wraps are a full meal
Easy to customize with different cheeses or leftover veggies
Kids love to help assemble so it is a fun family activity
Parmesan is my secret star ingredient because it adds that salty umami burst that takes these wraps from good to restaurant worthy My daughter always tries to sneak extra Parmesan into the mix and I have to admit she is onto something
Storage Tips
Let wraps cool completely before you store them Wrap tightly in foil or in an airtight container and refrigerate for up to three days You can easily reheat in a toaster oven or skillet for best crispiness Freezing also works just thaw before reheating to keep them from getting soggy
