Instructions
Step 1: In a small pan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Remove from heat.
Step 2: In a bowl, combine the shredded chicken with a pinch of salt and pepper. Add half of the garlic butter and stir to coat.
Step 3: Lay out each tortilla and divide the chicken mixture evenly down the center. Top with shredded mozzarella and cheddar.
Step 4: Roll each tortilla tightly into a wrap.
Step 5: Heat a non-stick skillet or griddle over medium heat. Brush with remaining garlic butter and place the wraps seam-side down.
Step 6: Cook for 2–3 minutes per side or until golden brown and crispy.
Step 7: Slice and garnish with chopped parsley if desired. Serve hot!
Storage Information
Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or toaster oven to restore crispness. Freezing is not recommended as the texture may change upon thawing.
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