Ingredients:

  • 5 lbs boneless, skinless chicken breast, cut into bite-sized cubes
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 4 cloves garlic, minced finely
  • 1/2 cup low sodium chicken broth
  • 1/4 cup heavy cream (double cream)
  • 1 tablespoon all-purpose flour
  • 1/4 cup freshly grated Parmesan cheese
  • 1 cup shredded Monterey Jack or Mozzarella cheese
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • 4 large flour tortillas (burrito size)
  • 1 cup fresh spinach or arugula (optional)

Instructions:

  1. Season the cubed chicken generously with salt and pepper.
  2. Heat half the butter and olive oil in a large skillet over medium-high heat. Cook chicken in batches until golden brown on all sides and cooked through (internal temp 165°F/74°C). Remove chicken and set aside, keeping warm.
  3. Reduce heat to medium. Add remaining butter to the pan. Sauté the minced garlic until fragrant (about 30 seconds—do not let it burn).
  4. Whisk the flour into the garlic butter mixture and cook for 1 minute. Gradually whisk in the chicken broth until the mixture is smooth.
  5. Pour in the heavy cream. Bring to a gentle simmer, stirring until the sauce slightly thickens (about 3-4 minutes).
  6. Reduce heat to low. Stir in the grated Parmesan cheese and half of the shredded Monterey Jack/Mozzarella until fully melted and smooth. Taste and adjust seasoning.
  7. Return the cooked chicken to the pan. Toss gently to coat everything evenly in the cheesy garlic sauce. Stir in the fresh parsley.
  8. Briefly warm the tortillas until pliable using a dry pan or microwave.
  9. Lay each tortilla flat. Place a small handful of spinach (if using) down the centre, followed by a generous portion of the cheesy chicken filling. Top with the remaining shredded cheese.
  10. Fold in the sides, then tightly roll the wrap from the bottom up. Serve immediately.