Ingredients:

  • 1 cup (100g) shredded mozzarella or cheddar cheese (or a mix)
  • 2 cups (340g) cooked chicken breast, shredded (rotisserie chicken works great)
  • 1 ½ cups (150g) shredded mozzarella cheese
  • 1/2 cup (50g) shredded cheddar cheese
  • 1/4 cup (57g) cream cheese, softened
  • 1 tbsp (15ml) unsalted butter
  • 2 cloves garlic, minced
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning (optional)
  • Salt and freshly ground black pepper, to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Divide shredded cheese into 4 equal portions on the baking sheet. Flatten each portion into a 6-inch circle.
  3. Bake for 6-8 minutes, or until the edges are golden brown and bubbly.
  4. Remove from the oven and let cool slightly (just until pliable, not hardened). Carefully lift each cheese circle and gently mold over a rolling pin or bottle to create a taco-like shape, or leave them flat.
  5. Melt butter in a skillet over medium heat. Add minced garlic and sauté for about 30 seconds, until fragrant.
  6. Add shredded chicken, cream cheese, garlic powder, and Italian seasoning (if using) to the skillet. Stir until warmed through and the cream cheese is melted.
  7. Add shredded mozzarella and cheddar cheese to the chicken mixture. Stir until the cheese is completely melted and the mixture is gooey and well combined.
  8. Season the chicken mixture with salt and pepper to your liking.
  9. Spoon the hot cheesy garlic chicken mixture into each cheese wrap.
  10. Fold or roll the wraps like burritos or tacos. For extra crispiness, return the filled wraps to a skillet or air fryer for 1-2 minutes per side.