Instructions:
step 1 Heat olive oil in a skillet over medium heat. Add diced chicken and season with salt, pepper, paprika, and Italian seasoning. Cook until chicken is golden and fully cooked.
step 2 Add minced garlic and cook for 1 minute until fragrant.
step 3 Reduce heat to low and stir in heavy cream and cream cheese. Let it melt and form a creamy sauce.
step 4 Add shredded mozzarella and cheddar cheese. Stir until fully melted and combined.
step 5 Warm the flour tortillas in a pan or microwave until soft and pliable.
step 6 Spoon the cheesy garlic chicken mixture into the center of each tortilla and wrap tightly.
step 7 Lightly toast the wraps in a skillet until golden and crisp on both sides.
step 8 Slice in half, garnish with chopped parsley, and serve hot.
Storage and Reheating Tips:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat or in a 350°F oven for 10 minutes. Avoid microwaving as it may make the wrap soggy. For freezer storage, wrap tightly in foil and freeze for up to 2 months.
Continue on the next page