Next, once the chicken is cooked, I sprinkle the mozzarella cheese generously over it in the skillet. I cover the skillet to let the cheese melt beautifully, which usually takes about 2 minutes. If you’re anything like me, you’ll find it hard to resist sneaking a taste of that gooey, melted cheese as it fills your kitchen with an enticing aroma. Once that’s done, I turn off the heat and let it cool slightly before assembling the wraps.
Now comes the fun part—assembly! I take a tortilla and spoon a generous amount of the cheesy garlic chicken mixture into the center. I fold in the sides and roll it up tightly. A quick tip here: make sure not to overfill, or else you’ll end up with a messy wrap. I repeat this for all the wraps and finally place them seam-side down on the skillet for a minute to get them slightly crispy on the outside.
Once they’re golden and crispy, I carefully cut them in half on a diagonal for that perfect presentation. Trust me, it’s hard to wait for them to cool just a bit before diving in, but the anticipation just makes that first bite even more satisfying!
Pro Tips for Best Results
When I make these wraps, I always ensure my skillet is hot enough before adding the chicken. The sizzle when the chicken hits the pan is a sound that always excites me! If the skillet isn’t hot enough, the chicken can steam instead of sear, and we definitely want that golden, crispy texture.
I tested the cheese—because let’s be real, we all have our favorite types. Mozzarella is great for its meltability, but feel free to mix in some cheddar or pepper jack for an extra kick! One time, I tried adding a bit of parmesan on top, and it added a wonderful depth of flavor that I still crave.
Lastly, don’t skip the fresh herbs! When I garnished my wraps with a sprinkle of fresh parsley, it brightened the flavors in such a lovely way. Plus, the pop of green is just beautiful against the golden wraps!
Common Mistakes to Avoid
One mistake I’ve made is cooking the chicken on too high of heat. I learned the hard way that this can lead to burnt pieces on the outside while leaving the inside undercooked. Remember to keep it at moderate heat and do a quick check on the doneness with a meat thermometer if you’re unsure. The chicken should reach 165°F for perfect juiciness. (See the next page below to continue…)