Cheesy Chicken Wraps
These Cheesy Chicken Wraps are a cinch to make and sure to become a new family favorite. Perfect for busy weeknights, they combine buttery seasoned chicken with melty cheeses wrapped in crisp flour tortillas for a quick, delicious meal.
Ingredients
Main ingredients
- 2 tablespoon unsalted butter room temperature
- ½ tablespoon fresh parsley finely chopped
- ½ teaspoon minced garlic
- ½ teaspoon Italian seasoning
- ¼ teaspoon kosher salt
- 20 oz cooked chicken cubed or shredded, approx. 4 cups
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1¼ cups Cabot Monterey Jack cheese shredded
- ½ cups Cabot Seriously Sharp Cheddar cheese shredded
- 4 large flour tortillas
- prepared ranch dressing optional for dipping
Instructions
Instructions
- Using a small bowl, whisk together butter, parsley, garlic, Italian seasoning, and kosher salt; set aside.
- In a large mixing bowl, add cooked chicken, garlic powder, onion powder, paprika, salt, and pepper; toss until well combined.
- Add shredded Monterey Jack and cheddar cheeses; stir until well combined.
- Divide the mixture evenly into the centers of each of the 4 tortillas.
- Working with one tortilla at a time, fold in the top and bottom and then fold in the sides. Roll tightly.
- Brush garlic butter evenly on the outside of each wrap.
- Place a large non-stick skillet or grill pan over medium heat. Once hot, place wraps seam-side down in skillet.
- Cook for 2-3 minutes per side, or until tortillas are golden brown in color.
Notes
Serve hot with ranch dressing for dipping. To store leftovers, cool completely then wrap tightly and refrigerate up to 3 days or freeze up to a month. Reheat in oven or skillet for best texture.