Ingredients:

  • 1.5 lbs boneless skinless chicken breast, diced into 1/2-inch cubes
  • 3 cloves fresh garlic, minced
  • 1 tsp smoked paprika
  • 0.5 tsp salt
  • 0.5 tsp cracked black pepper
  • 1 tbsp olive oil
  • 4 oz cream cheese, softened
  • 1.5 cups shredded sharp cheddar cheese
  • 2 tbsp Greek yogurt
  • 0.5 tsp garlic powder
  • 1 tbsp fresh parsley, chopped
  • 4 large flour tortillas (10-inch)
  • 1 tbsp butter

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add diced chicken, salt, pepper, and smoked paprika. Sauté for 5-7 minutes until golden brown.
  2. Add minced garlic to the skillet in the last 60 seconds of cooking, stirring constantly until fragrant.
  3. In a medium mixing bowl, combine the cooked garlic chicken with softened cream cheese, shredded cheddar, Greek yogurt, garlic powder, and parsley. Mix until the cheese begins to melt and binds the chicken.
  4. Distribute the chicken mixture evenly among the 4 tortillas. Fold the sides in and roll tightly.
  5. Wipe the skillet clean and melt butter over medium heat. Place wraps seam-side down in the pan. Toast for 2 minutes per side until the tortilla is golden brown and crisp.