Garlic Chicken Wraps (Print Version)
# Ingredients:
01 -
280g of cooked chicken, shredded or diced into smaller pieces.
02 -
60ml softened cream cheese.
03 -
1.5 cups of shredded mozzarella or emmental cheese (about 150g).
04 -
3 minced garlic cloves.
05 -
2 spoonfuls of melted butter.
06 -
4 large wheat tortillas.
07 -
1 teaspoon of Italian herbs mix, like oregano or basil.
08 -
1/4 cup (around 60g) of crème fraîche.
09 -
A dash of garlic powder.
10 -
Seasonings to your taste: salt and black pepper.
11 -
Chopped fresh parsley for decoration (if you want).
# Instructions:
01 -
Heat up some butter in a frying pan over medium heat. Add the chopped garlic and stir for a minute or two until it releases its lovely aroma.
02 -
Add the chicken to the pan, along with garlic powder, Italian herb mix, some salt, and pepper. Stir everything until it’s combined and warmed up.
03 -
Throw the softened cream cheese, crème fraîche, and half of the shredded cheese into a bowl and stir until smooth.
04 -
Take the chicken off the heat and mix it into the cheesy mixture until everything is well blended.
05 -
Lay out your tortillas and share the chicken-cheese mix evenly in the center of each one.
06 -
Scatter the rest of the shredded cheese on top of the filling.
07 -
Roll each tortilla tightly, tucking the edges inside as you go.
08 -
Pop the wraps into a clean skillet to toast for 2-3 minutes per side until crispy and the cheese is ooey-gooey.
09 -
Sprinkle some parsley on top, if you feel like it, and enjoy your meal while it’s nice and warm.
# Notes:
01 -
Switch the cheese out with chèvre or some feta for different tastes.
02 -
Use fromage blanc instead of crème fraîche if you prefer something lighter.
03 -
You can prepare the chicken filling in advance and keep it refrigerated.
04 -
Store any leftovers in an airtight container. They’ll stay fresh for at least three days.
05 -
Reheat leftover wraps in the oven or a pan to keep that nice crunch.