Hot Garlicky Chicken Wrap

We tend to eat a lot of chicken. There always a few sous vide cooked chicken packets in the freezer for two, which makes for a quick meals while underway. Such convenience, does not need to lack in freshness or taste as proven with this recipe.

Ingredients for the Butter:

• 6 Garlic Cloves (minced)
• Pepper (to taste)
• Salt (to taste)
• 1 TBSP Fresh Parsley (finely chopped)
• 4 TBSP Salted Butter (melted)

Ingredients for the Wraps:

• 2 Cups Cooked Chicken (diced, sliced or shredded)
• 1 Cup Mozzarella Cheese (shredded)
• 1/4 Cup Parmesan Cheese (shredded)
• 1/2 Cup White Cheddar Cheese (shredded)
• Large Flour Tortillas

Instructions:

Preheat chicken on medium heat and set aside.

Melt butter. While slightly cooling, mince the garlic and chop the parsley. Add to melted butter and stir. Set aside.

In a small mixing bowl, add all the cheeses together and mix well. Set aside.

Place a large flour tortilla on a flat surface, generously lay the cheese mixture in the shape of a rectangle in the center, then top with cooked chicken. Preheat a skillet plan on medium heat. 

Quickly fold the tortilla wrap side nearest you, the top followed by both sides inwards. Tortilla should be overlapped and covering the inside contents. Generously, brush the tortilla seam side with butter mixture, press firmly downward and cook until golden brown. Flip and repeat brushing with the butter mixture and cooking until golden brown. Serve hot.

Tips:

• Add cayenne pepper, red pepper flakes or sriracha sauce for a kick.
• Allow 2 -3 minutes per side depending on your stovetop and temperature.
• Dip into sauces: BBQ or honey mustard. 
• Drizzle with Ranch Dressing.
• Great repurpose or use of leftover rotisserie chicken.
• Pairs well with a Ceasar Salad.
• Premade wraps will not freeze or reheat well.
• The 0.25 oz prepackage of fresh parsley works great for this recipe.