Ingredients
- Chicken breasts, boneless and skinless: 1.5 lbs
- Cream cheese, softened: 8 ounces
- Cheddar cheese, shredded: 1 cup
- Mozzarella cheese, shredded: 1/2 cup
- Garlic, minced: 2 cloves
- Ranch dressing: 1/4 cup
- Large flour tortillas: 6
- Olive oil: 1 tablespoon
Instructions
- Step 1: Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Step 2: Cook the chicken: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium heat. Cook chicken until cooked through, about 6-8 minutes per side. Shred the chicken with two forks.
- Step 3: In a large bowl, combine the shredded chicken, softened cream cheese, cheddar cheese, mozzarella cheese, minced garlic, and ranch dressing. Mix well until all ingredients are evenly distributed.
- Step 4: Spread the chicken mixture evenly onto each tortilla. Roll up each tortilla tightly.
- Step 5: Place the rolled wraps seam-side down in the prepared baking dish.
- Step 6: Bake for 15-20 minutes, or until the tortillas are lightly 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 the oven or a toaster oven to maintain crispiness.
- Serve these cheesy wraps with a side of sour cream and your favorite salsa for dipping.
- Don't overfill the tortillas to prevent bursting during baking; a little goes a long way!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American