Ingredients:

For the Chicken:

2 boneless, skinless chicken breasts, diced

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon paprika

½ teaspoon onion powder

Salt and pepper to taste

For the Garlic Sauce:

2 tablespoons butter

3 cloves garlic, minced

120 ml heavy cream

¼ cup parmesan cheese, grated

Salt and black pepper to taste

For the Wraps:

4 large flour tortillas

1 cup shredded cheddar cheese (or a cheese blend)

¼ cup mozzarella cheese, shredded

Fresh parsley, chopped (for garnish)

Instructions:

Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add the diced chicken and season with garlic powder, paprika, onion powder, salt, and pepper. Cook for 6-8 minutes, or until browned and cooked through. Remove from the skillet and set aside.

Make the Garlic Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the parmesan cheese, season with salt and black pepper, and cook for another 2-3 minutes until the sauce thickens slightly.

Assemble the Wraps: Warm the flour tortillas in a dry pan or microwave. Lay out each tortilla and evenly distribute the cooked chicken among them. Drizzle the garlic sauce over the chicken, then top with shredded cheddar and mozzarella cheeses. Fold the tortillas into wraps, tucking in the sides as you roll them up.

Toast the Wraps: Heat a clean skillet over medium heat. Place the wraps seam-side down and cook for 2-3 minutes on each side until golden brown and the cheese is melted.

Serve: Slice the wraps in half and garnish with freshly chopped parsley.