Season the chicken breasts with garlic powder, onion powder, paprika, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 5-7 minutes per side, or until they are fully cooked through and have an internal temperature of 165°F (74°C). Once cooked, remove the chicken from the skillet and set it aside to rest for a few minutes. Slice the chicken into thin strips.
2. Make the Garlic Butter:
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, until fragrant. If you’re using spinach, add it to the skillet and cook until wilted (about 1-2 minutes).
3. Assemble the Wraps:
Lay the flour tortillas flat on a clean surface. Divide the sliced chicken evenly among the tortillas. Sprinkle a generous amount of shredded mozzarella and Parmesan cheese over the chicken. Drizzle the garlic butter mixture (with spinach, if using) over the chicken and cheese. Add ranch dressing or your preferred sauce for extra flavor.
4. Fold and Grill:
Fold the sides of the tortillas inwards and then roll them up tightly to form wraps. Heat the same skillet over medium heat. Optionally, add a little more butter or olive oil. Place the wraps seam-side down in the skillet and cook for 2-3 minutes per side, or until the tortillas are golden brown and the cheese has melted inside. Once cooked, remove the wraps from the skillet.
5. Serve:
Slice the wraps in half for easy serving. Garnish with fresh parsley if desired, and serve with extra ranch dressing or your favorite dipping sauce.
History of Cheesy Garlic Chicken Wraps:
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