Ingredients
Method
Preparation
- If you do not have cooked chicken, boil, bake, or sauté it until cooked through. Once cool, shred using two forks.
- In a large mixing bowl, combine the shredded chicken with garlic aioli. Stir until fully coated and add salt and pepper to taste.
- Add the shredded cheddar cheese and mix until distributed.
- Lay each tortilla flat on a clean surface. Optionally, heat them in a skillet for a few seconds.
Assembly
- Scoop a generous amount of the chicken mixture onto the center of each tortilla, being careful not to overfill.
- Fold the sides of the tortilla over the filling, then roll it up from the bottom, securing the filling inside.
Cooking
- Heat a little oil in a skillet over medium heat. Place wraps seam side down and cook for about 2-3 minutes until golden brown.
- Flip and cook the other side for another 2-3 minutes until toasted.
Serving
- Remove from skillet, let cool for a minute, and slice in half. Serve with a side of fresh salad or dipping sauces.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Wrap tightly in plastic wrap for freezing and consume within 2 months. Reheat in the skillet or microwave.