Instructions

• Using a small bowl, whisk together unsalted butter, fresh parsley, minced garlic, Italian seasonings, and kosher salt; set bowl aside.
  ½ Tbsp fresh parsley, ½ tsp minced garlic, ½ tsp Italian seasonings, ¼ tsp kosher salt
• Using a large mixing bowl, add cooked chicken, garlic powder, onion powder, paprika, salt, and pepper; toss until well combined. Add shredded Monterey Jack and cheddar cheeses; stir until well combined.
  20 oz. cooked chicken, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp paprika, ¼ tsp kosher salt, ¼ tsp black pepper, 1 ¼ cups shredded Cabot Monterey Jack cheese, ½ cup shredded Cabot Seriously Sharp Cheddar cheese
• Divide the mixture evenly into the centers of each of the 4 tortillas. Working with one tortilla at a time, fold in the top and bottom, then fold in the sides. Roll tightly. Repeat with remaining tortillas.
  4 large flour tortillas
• Brush garlic butter evenly on the outside of each wrap.
• Place a large non-stick skillet or grill pan over medium heat. Once hot, place wraps seam-side down in skillet. Cook for 2-3 minutes per side, or until tortillas are golden brown in color.
• Serve hot with ranch dressing for dipping.
  prepared ranch dressing