Ingredients
Equipment
Method
- In a small bowl, whisk together butter, parsley, garlic, Italian seasonings, and salt. Set aside.
- In a large mixing bowl, combine cooked chicken, garlic powder, onion powder, paprika, salt, and pepper. Toss to combine.
- Add the shredded Monterey Jack and cheddar cheeses to the chicken mixture. Stir until well combined.
- Divide the chicken and cheese mixture evenly among the centers of the four tortillas.
- Fold in the top and bottom edges of each tortilla, then fold in the sides. Roll each tortilla tightly.
- Brush the garlic butter evenly over the outside of each wrap.
- Heat a large non-stick skillet or grill pan over medium heat. Place the wraps seam-side down in the hot skillet.
- Cook for 2-3 minutes per side, until the tortillas are golden brown.
- Serve hot with ranch dressing for dipping.
Nutrition
Notes
These wraps are a versatile option. You can use any cooked chicken, such as rotisserie chicken, for convenience. Adjust the cheese blend to your preference.
