Next, while the chicken is cooking, I make the cheesy garlic sauce. In a mixing bowl, I combine the softened cream cheese, minced garlic, remaining garlic powder, and Italian seasoning, mixing until it’s nice and smooth. Add the shredded mozzarella cheese, and stir until it’s all beautifully blended. The mixture should be creamy and full of flavor. Once the chicken is cooked, I lower the heat and add this cheesy goodness right into the skillet. Stir it all together and watch it melt into a ooey-gooey mixture that will make your mouth water!
Now, it’s time to assemble the wraps! I take a large flour tortilla and spoon a generous amount of the cheesy garlic chicken mixture right in the center. Then, I fold the sides over and roll it up tightly. I repeat this process with the remaining tortillas. To take these wraps to the next level, I love to place them seam-side down in the skillet for a minute or two on each side to get them beautifully golden and slightly crispy. Trust me, this step is worth the effort!
Finally, once they’re all crispy and well-sealed, I pull them out of the skillet and let them rest for a minute or two. This allows the cheesy filling to set slightly so it won’t ooze out when cut. I usually sprinkle some fresh parsley on top for a vibrant finish and a pop of color!
Pro Tips for Best Results
Over the years, I’ve tweaked this recipe and here’s what I found works best. First, use fresh garlic whenever possible. It adds a robust flavor that garlic powder can’t quite match. I’ve tested both, and fresh garlic takes these wraps to a whole new level!
Second, if you’re feeling adventurous, try adding a dash of hot sauce or crushed red pepper flakes for some extra kick! I love heat, and a little spice in these wraps amplifies the overall flavor profile beautifully.
Lastly, if you’re feeding a crowd, consider doubling the recipe. I’ve made this for parties, and they disappear faster than you can say “cheesy garlic.” Plus, they reheat beautifully, so leftovers never go to waste!
Common Mistakes to Avoid
One common mistake I used to make was not letting the chicken rest after cooking. I learned the hard way that slicing too soon lets all the juices escape, resulting in drier wraps. Now, I always give it a couple of minutes to sit before I dig in. It really makes a difference in flavor and tenderness! (See the next page below to continue…)