Ingredients
- Chicken breasts, boneless and skinless: 1.5 lbs
- Cream cheese, softened: 8 oz
- Garlic, minced: 3 cloves
- Mozzarella cheese, shredded: 1.5 cups
- Parmesan cheese, grated: 1/2 cup
- Italian seasoning: 1 tbsp
- Olive oil: 2 tbsp
- Large flour tortillas: 6
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: In a large bowl, combine the softened cream cheese, minced garlic, 1 cup of mozzarella cheese, parmesan cheese, and Italian seasoning. Mix well until thoroughly combined.
- Step 3: Cook chicken breasts. Option 1: Bake in the oven, or Option 2: Saute in a pan over medium-high heat. When chicken is no longer pink, cut or shred chicken and add to cheese mixture, mixing until combined.
- Step 4: Lay out each tortilla and evenly distribute the chicken and cheese mixture in the center of each tortilla. Roll up the tortillas tightly, tucking in the ends.
- Step 5: Place the rolled tortillas seam-side down in the prepared baking dish. Brush the tops of the wraps with olive oil and sprinkle with the remaining 1/2 cup of mozzarella cheese.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the tortillas are golden brown and the 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 wraps in a skillet over medium heat until warmed through and the cheese is melty again.
- Serve these cheesy wraps with a side of marinara sauce for dipping.
- Don't overfill the tortillas to prevent them from tearing during rolling, a slightly smaller, tighter wrap is better than a messy explosion!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American