Instructions

• Start by mixing your butter, parsley, garlic, Italian seasonings, and kosher salt in a bowl. Make sure it’s combined good, kinda like a flavorful paste that’s gonna coat your chicken real nice.
• Add to that bowl your cubed or shredded chicken, sprinkle in garlic powder, onion powder, paprika, and just a pinch more kosher salt. Stir everything until you see the chicken pieces glistening with all the good stuff.
• Lay out tortillas flat on your counter. Evenly spread the chicken mix across each one but leave space around the edges so when you fold, it doesn’t leak out. Fold the sides in then roll up each tortilla nice and tight.
• Heat a skillet over medium heat and set your wraps seam side down so they stay closed. Cook for about 3-4 minutes on each side till they turn golden brown and you smell that toasty flavor.
• If you got a pressure cooker skillet insert, you can use that for even heating. Just remember to check the sealing ring for a snug fit before cooking to keep steam locked in.
• Once done, take wraps off heat, slice in half with a sharp knife and serve warm. Add ranch dip if you like a little tangy side kick. It works real good.