Equipment Needed
- Large skillet
- Mixing bowl
- Grater (if you’re grating your own cheese)
- Sharp knife & cutting board
- Spatula
- Measuring cups and spoons
You don’t need anything fancy for this recipe, which is part of why I love it. The large skillet is your workhorse—make sure it’s a good non-stick one or well-seasoned cast iron so your chicken and garlic don’t stick. I’ve tried using a smaller pan and ended up overcrowding it, which steams the chicken instead of giving it those nice golden bits. A box grater for your own cheese is my strong recommendation; pre-shredded bags contain anti-caking agents that can make the melt less smooth. My wooden spatula is my favorite tool for this job, as it gently folds everything together without tearing the chicken.
Step-by-Step Instructions
First, let’s build our flavor base. Heat the olive oil in your large skillet over medium heat. Add the minced garlic and sauté for just about 60 seconds until it’s fragrant and just starting to turn golden. This is a crucial moment—you want to wake up the garlic’s flavor, but if it burns, it turns bitter. I learned that timing mistake the hard way on my second try! Immediately add your cubed chicken, smoked paprika, onion powder, salt, and pepper. Cook, stirring occasionally, for 6-8 minutes until the chicken is cooked through and has some beautiful color. The smell at this stage is absolutely divine.
While the chicken is cooking, mix your creamy “glue.” In your mixing bowl, combine the mozzarella, cheddar, Parmesan, mayonnaise, sour cream, and fresh parsley. I like to mix this while the chicken cooks so the cheeses start to soften a bit from the mayo and sour cream. Once your chicken is fully cooked, take the skillet off the heat. This next step is important: let the chicken cool in the pan for just a minute or two before you add it to the cheese mixture. I’ve added it piping hot before and it slightly “cooked” the mayo and made it a bit greasy.
Now, pour the slightly cooled chicken and any garlicky juices from the pan into the bowl with the cheese mixture. Fold everything together gently but thoroughly until the cheese is melting from the residual heat and every piece of chicken is coated in that luscious, creamy sauce. Warm your tortillas for about 20 seconds in the microwave or a dry pan so they’re pliable. Spoon a generous amount of the cheesy garlic chicken down the center of each tortilla, fold in the sides, and roll tightly into a wrap. I like to give the filled wrap a quick press on the seam side in the warm pan for 30 seconds to seal it slightly.
Pro Tips for Best Results
Let’s talk chicken texture. I tested this three different ways: shredded, large chunks, and small cubes. The small cubes won by a mile. They create more surface area for browning and ensure every single bite is packed with both chicken and the creamy sauce. Also, don’t rush the cooking of the chicken itself. Getting a little caramelization on those cubes adds a depth of flavor that pure boiled or steamed chicken just can’t match.
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