Ingredients
Equipment
Method
- Melt the butter in a large skillet over medium heat.
- Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant. Be careful not to burn the garlic.
- Add the shredded or diced chicken to the skillet. Toss to coat it in the garlic butter.
- Cook the chicken for a few minutes, until it's heated through.
- Stir in the softened cream cheese, dried oregano, salt, and pepper. Mix well until the cream cheese is melted and everything is combined.
- Add 1 cup of the shredded cheese to the skillet. Stir until the cheese is melted and gooey.
- Warm the tortillas. You can do this in a dry skillet, in the microwave, or in the oven.
- Spoon the chicken mixture onto each tortilla. Don't overfill them.
- Top with the remaining shredded cheese.
- Fold the sides of the tortilla inward, then roll it up tightly.
- Place the wraps back in the skillet (seam-side down) and cook for a few minutes per side, until they're golden brown and crispy. This step is optional.
- Serve immediately with your favorite toppings.
Notes
Don't overcook the garlic to avoid a bitter taste. Use softened cream cheese for a smooth sauce. Warm tortillas to prevent tearing. Get creative with toppings to customize the wraps. Leftovers can be stored in the refrigerator for up to 3 days; reheat in a skillet or microwave. For a spicier version, add red pepper flakes or chopped jalapenos to the chicken mixture. You can also prepare the chicken mixture up to 2 days in advance and store it in the refrigerator.