Ingredients
Method
Prepare the chicken:
If you’re using leftover chicken or store-bought rotisserie chicken, shred it into small pieces. If cooking fresh, pan-sear seasoned chicken breasts until cooked through, let them rest, then chop.
Sauté the garlic:
Heat the olive oil in a pan over medium heat. Add the minced garlic and cook for 30–40 seconds, just until fragrant and lightly golden. Don’t let it brown too much or it will turn bitter.
Create the cheesy sauce:
- Lower the heat and add cream cheese, stirring slowly until it softens into the oil. Then add the yogurt (or mayonnaise), onion powder, paprika, salt, and pepper. Stir until smooth and warm.
Add the chicken:
Fold the shredded chicken into the sauce, making sure every piece is coated. Add the lemon juice and taste — adjust seasoning to your liking.
Melt in the cheese:
Sprinkle the shredded mozzarella or cheddar over the chicken mixture. Stir gently until the cheese melts and becomes creamy. Remove from heat.
Warm the tortillas:
Heat each tortilla in a dry pan for 10–15 seconds per side until soft and flexible.
Assemble the wraps:
Lay the tortilla flat, spread a generous layer of the cheesy garlic chicken, then top with lettuce, tomatoes, and any optional herbs.
Fold and serve:
Roll the wrap tightly, tucking in the sides as you go. Slice in half and serve warm.