Ingredients
Scale
- 1 lb boneless, skinless chicken breasts, cut into strips
- 1 tbsp olive oil
- 2 cloves garlic, minced
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 8 large flour tortillas
Instructions
- Step 1: Heat olive oil in a large skillet over medium-high heat. Add chicken strips and cook until browned and cooked through, about 5-7 minutes.
- Step 2: Add minced garlic to the skillet and cook for 1 minute more, until fragrant.
- Step 3: Stir in mayonnaise and Dijon mustard; heat through. Remove from heat and stir in cheddar and mozzarella cheese until melted and combined with the chicken.
- Step 4: Warm tortillas according to package directions (microwave, skillet, or oven).
- Step 5: Spoon the cheesy chicken mixture onto the center of each tortilla.
- Step 6: Fold the sides of the tortilla inwards, then tightly roll up from one end to the other. Serve immediately.
Notes
- Store leftover wraps in an airtight container in the refrigerator for up to 3 days.
- For reheating, gently warm the wraps in a microwave or skillet to avoid drying them out.
- Serve with a side of your favorite crunchy salad or a cool, creamy coleslaw for a balanced meal.
- To prevent the tortillas from becoming soggy, ensure the chicken mixture is completely cool before filling the wraps.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American