Next, in the same skillet, I lower the heat and add the minced garlic, letting it sauté until it’s fragrant—about 1 minute will do. I then return the sliced chicken to the pan and mix in the cream cheese and half of the mozzarella. I enjoy watching the cheese melt into a creamy, dreamy sauce that envelops the chicken. Don’t forget to sprinkle in some chopped parsley for that fresh kick!
Now, it’s time to assemble the wraps. I take a large tortilla and scoop a generous portion of the cheesy chicken mixture into the center. I fold the sides of the tortilla over the filling and roll it up tightly. To ensure everything stays together, I carefully place the wrap seam-side down in a lightly oiled pan. I let it toast for about 2-3 minutes on each side until it’s golden brown and crispy.
Lastly, I like to finish off with a sprinkle of the remaining mozzarella cheese on top, allowing it to melt slightly before slicing the wrap in half. Trust me, the sight of that gooey cheese is enough to make anyone’s mouth water!
Pro Tips for Best Results
One of my favorite tips for this recipe is to let the chicken rest before slicing. It might seem small, but that juicy, tender bite is worth waiting for! I’ve found that if I skip this step, the chicken tends to be drier.
I also recommend using freshly grated cheese instead of pre-shredded cheese, as it melts much better and gives a lovely creaminess to the wraps. It seems like a small detail, but it really does elevate the dish.
Lastly, don’t shy away from experimentation! The base recipe is fantastic as is, but I’ve tested adding a dash of cayenne pepper for those who enjoy a bit of heat. It’s a great way to spice things up if you’re in the mood!
Common Mistakes to Avoid
One mistake I made early on was overcooking the chicken. It might be tempting to leave it in the skillet longer to ensure it’s cooked through, but an overcooked chicken breast can turn rubbery. Make sure you use a meat thermometer; 165°F is your magic number! (See the next page below to continue…)