Ingredients:

  • 300g Cooked chicken breast, shredded or finely diced
  • 115g Cream cheese, softened to room temperature
  • 60g Plain Greek yogurt or Mayonnaise
  • 3 cloves Garlic, minced
  • 1 tsp Smoked paprika
  • 1/2 tsp Onion powder
  • 1/2 tsp Sea salt
  • 1 tbsp Buffalo hot sauce
  • 4 Large flour tortillas (10-inch)
  • 150g Shredded Mozzarella or Monterey Jack cheese
  • 2 tbsp Fresh parsley, chopped
  • 1 tbsp Unsalted butter or Olive oil

Instructions:

  1. In a large mixing bowl, combine the softened cream cheese, Greek yogurt (or mayo), minced garlic, smoked paprika, onion powder, sea salt, and buffalo hot sauce. Whip with a spatula until the mixture is smooth and emulsified.
  2. Add the shredded cooked chicken and chopped fresh parsley to the bowl. Fold gently until the chicken is thoroughly coated in the garlic cream mixture.
  3. Warm the tortillas in the microwave for 15 seconds until they are pliable and soft to the touch.
  4. Lay each flour tortilla flat. Place a portion of shredded mozzarella in the center, top with a generous scoop of the chicken mixture, and add another layer of cheese. Fold the sides inward and roll tightly from the bottom.
  5. Heat butter or olive oil in a large non-stick skillet over medium heat. Place the wraps seam-side down in the pan.
  6. Sear for 2 minutes per side, turning carefully, until the exterior is golden-brown and crispy and the cheese has melted completely.
  7. Let them sit for 3 minutes before slicing to allow the cheese to set.