Cheesy Chicken Wraps
These Cheesy Chicken Wraps are a cinch to make…and they're sure to become a new family favorite. This recipe is perfect for busy weeknights!
Equipment
- 1 Baking dish Greased
Ingredients
Main ingredients
- 2 tablespoon unsalted butter room temperature
- ½ tablespoon fresh parsley finely chopped
- ½ teaspoon minced garlic
- ½ teaspoon Italian seasonings
- ¼ teaspoon kosher salt
- 20 oz cooked chicken cubed or shredded
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1¼ cups shredded Cabot Monterey Jack cheese
- ½ cup shredded Cabot Seriously Sharp Cheddar cheese
- 4 large flour tortillas
- prepared ranch dressing optional for dunking
Instructions
Instructions
- Preheat your oven to 375°F (190°C) ahead so it’s hot when wraps go in.
- In a bowl, mix the butter, parsley, garlic, Italian seasonings, and kosher salt until all blended smooth.
- Grab another bowl to toss chicken with garlic powder, onion powder, paprika, kosher salt, and black pepper—coat every bit.
- Spread a good layer of that butter-herb mix on each tortilla. The flavor stickin' right there will keep wraps tasty and moist.
- Now spread out your seasoned chicken on the tortillas evenly, then roll them tight, fold edges in to keep everything from escaping.
- Place each wrap seam side down in a baking dish that’s greased so they don’t stick.
- Bake wraps in that hot oven for 20-25 minutes till golden and warmed through. You might notice some cheese bubbling a bit—yep, that’s exactly what you want!
Notes
Serve hot with ranch dressing for dipping.