Ingredients
- Chicken breasts, boneless and skinless: 1 pound
- Garlic, minced: 4 cloves
- Cream cheese, softened: 4 ounces
- Shredded cheddar cheese: 1 cup
- Olive oil: 2 tablespoons
- Salt: 1/2 teaspoon
- Black pepper: 1/4 teaspoon
- Large tortillas: 4
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a skillet, heat olive oil over medium heat. Add minced garlic and cook for about 30 seconds until fragrant.
- Step 2: Add chicken breasts to the skillet and season with salt and pepper. Cook for about 5-7 minutes per side, or until cooked through. Remove from skillet and shred with two forks.
- Step 3: In a bowl, combine the shredded chicken, softened cream cheese, and shredded cheddar cheese. Mix well.
- Step 4: Spread the chicken mixture evenly onto the tortillas.
- Step 5: Roll up each tortilla tightly and place seam-side down on a baking sheet.
- Step 6: Bake in preheated oven for 10-12 minutes, or until tortillas are lightly golden and cheese is melted and bubbly. Let cool slightly before serving.
Notes
- Store leftover wraps in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the wraps in a skillet over medium heat until warmed through and the tortilla is crispy.
- Serve these cheesy wraps with a side of sour cream or salsa for dipping.
- To prevent soggy wraps, ensure the shredded chicken is not overly moist before combining with the cheeses.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American