Ingredients
Method
Preparation
- Heat a skillet over medium and melt the butter.
- Add the minced garlic and cook for 1 to 2 minutes until fragrant, stirring so it does not brown.
- Add the cooked chicken to the skillet. Sprinkle with garlic powder, Italian seasoning, salt, and pepper. Stir until the chicken is heated through and coated with the garlic butter.
- In a medium bowl, beat together the cream cheese, sour cream, and half of the shredded cheese until smooth and well combined.
- Fold the warmed chicken into the cheese mixture so each piece is coated evenly.
Assembly and Cooking
- Lay the tortillas flat and divide the chicken mixture among them. Sprinkle the remaining cheese on top of each portion.
- Fold the sides in, then roll the tortillas tightly to form wraps.
- Return the skillet to medium heat and place each wrap seam side down. Cook 2 to 3 minutes per side, pressing lightly, until the tortillas are golden and the cheese has melted.
- Transfer to a plate, garnish with parsley, slice if desired, and serve warm.
Nutrition
Notes
For a lighter option, swap half the sour cream for plain Greek yogurt. For a dairy-free version, use dairy-free cream cheese and shredded alternative cheese, but expect slightly different melt behavior. Keep leftovers in an airtight container for up to 3 days, reheat to an internal temperature of 165°F (74°C) before consuming.