Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch (2.5cm) cubes
  • 2 tablespoons (30ml) olive oil
  • 4 cloves garlic, minced
  • 1 teaspoon (5ml) dried Italian seasoning
  • 1/2 teaspoon (2.5ml) salt
  • 1/4 teaspoon (1.25ml) black pepper
  • 1/2 cup (120ml) mayonnaise
  • 1/4 cup (60ml) sour cream or Greek yogurt
  • 1/4 cup (30g) grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1 tablespoon (15ml) lemon juice
  • 1/4 teaspoon (1.25ml) garlic powder
  • Salt and pepper to taste
  • 4 large flour tortillas (approx. 10-12 inch / 25-30cm diameter)
  • 1 cup (approx. 80g) shredded mozzarella cheese
  • 2 cups (approx. 100g) shredded romaine lettuce or mixed greens

Instructions:

  1. Toss chicken cubes with olive oil, minced garlic, Italian seasoning, salt, and pepper.
  2. Sauté the chicken in a hot skillet until cooked through and lightly browned (internal temperature 165°F/74°C). Set aside.
  3. In a small bowl, whisk together mayonnaise, sour cream/Greek yogurt, Parmesan cheese, minced garlic, lemon juice, garlic powder, salt, and pepper.
  4. Lay out a tortilla. Spread a layer of cheesy garlic sauce. Add a layer of shredded mozzarella cheese, followed by lettuce and cooked chicken.
  5. Fold in the sides of the tortilla, then roll it up tightly like a burrito.
  6. Heat a grill pan or panini press. Toast the wraps for 2-3 minutes per side, or until golden brown and the cheese is melted and gooey. Alternatively, you can skip toasting or warm them briefly in a dry skillet.
  7. Cut in half (optional) and serve while warm.