Ingredients
Scale
- 2 cups cooked shredded chicken (rotisserie or leftover)
- 4 (10-inch) flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup heavy cream or half-and-half
- 1 tbsp olive oil
- 2 garlic cloves, minced
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
- 1/4 tsp salt
- 1/2 cup fresh spinach, roughly chopped
- 1 tbsp butter (for grilling)
Instructions
- In a skillet over medium heat, melt butter with olive oil. Add garlic and sauté 30 seconds until fragrant.
- Pour in heavy cream and stir in garlic powder, onion powder, salt, and pepper. Simmer 2 minutes until slightly thickened.
- Stir in shredded chicken and half the cheddar and mozzarella; cook 1 minute until cheese begins to melt.
- Add spinach and mix until wilted. Remove from heat.
- Divide filling evenly among tortillas. Fold ends inward, then roll tightly into a burrito shape.
- Heat a clean skillet over medium. Place wraps seam-side down and cook 2–3 minutes per side until golden and crispy.
- Slice diagonally and serve warm with extra cheese or sauce if desired.
Notes
- For extra protein, add cooked bacon or diced ham to the filling.
- Make ahead: Assemble wraps and refrigerate up to 24 hours before cooking.
- Gluten-free? Use large lettuce leaves or GF tortillas instead.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 412 Kcal
- Sugar: 2g
- Sodium: 724mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 11g
- Trans Fat: 0.5g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 89mg
