While the onions are working their magic, I turn my attention to the star of the show: the garlic butter. In my small saucepan, I melt the stick of butter over low heat. As soon as it’s liquid, I stir in all of that freshly minced garlic. The key here is low and slow—you want to gently cook the garlic to mellow its bite and infuse the butter, not burn it. I let it simmer for just 2-3 minutes until it’s fragrant, then I turn off the heat and stir in the chopped parsley and dried oregano. The smell at this point is honestly heavenly.
Now for the fun assembly! I line my baking sheet with parchment paper and lay out my tortillas. I divide the cooked chicken and caramelized onions evenly among them, placing the filling down the center of each tortilla. Then comes the cheese—I use a mix of mozzarella for its legendary melt and cheddar for a sharp flavor kick. Don’t skimp! I’ve tried this step both ways, and trust me, the generous cheese layer makes the wrap cohesive and utterly delicious. I spoon a generous amount of the garlic butter sauce over the filling in each tortilla, reserving about a quarter of it for later.
To wrap them, I fold in the sides of the tortilla over the filling, then roll it up tightly from the bottom, placing it seam-side down on the baking sheet. I brush the tops of each wrap with the remaining garlic butter—this gives them that gorgeous, golden, crispy exterior in the oven. Into a preheated 375°F (190°C) oven they go for about 15-20 minutes, until the tortillas are crisp and I can see cheese starting to bubble out the ends. That’s my cue that they’re perfectly done.
Pro Tips for Best Results
I tested the cheese blend three different ways, and the mozzarella-cheddar combo is the winner. Pre-shredded cheese is convenient, but if you have an extra minute, shredding a block yourself makes a noticeable difference in meltiness and flavor. The anti-caking agents in pre-shredded can sometimes make the cheese a bit grainy when melted, whereas freshly shredded melts into a smooth, glorious pool.
The garlic butter step is non-negotiable. I once tried to shortcut it by just mixing raw garlic into the filling, and it was far too harsh. Gently cooking the garlic in the butter tames its intensity and allows that flavor to permeate every single component of the wrap. Also, don’t skip brushing the outside with butter before baking. It transforms the tortilla from merely cooked to wonderfully crisp and flavorful.
Let the wraps rest for about 5 minutes after they come out of the oven. I know it’s tempting to dive right in, but this brief pause allows the molten cheese filling to set just slightly, so your first bite is gloriously gooey instead of dangerously lava-hot. It also makes them much easier to cut in half cleanly if you’re serving them that way.
Common Mistakes to Avoid
My first attempt at these was a lesson in overfilling. I piled the chicken and cheese so high that I couldn’t roll them tightly, and they burst open spectacularly in the oven, creating a cheesy, delicious mess. A mess is still tasty, but it’s not a wrap! Now I aim for a moderate, even layer down the center, which ensures a neat roll that holds together beautifully and cooks evenly.(See the next page below to continue…)