Ingredients:

  • 1 lb cooked chicken breast, shredded
  • 0.25 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 3 cloves garlic, minced
  • 1 tsp garlic powder
  • 1 tsp lemon juice
  • 0.5 tsp hot sauce
  • 0.25 tsp black pepper
  • 2 tbsp fresh parsley, chopped
  • 4 large 10-inch flour tortillas
  • 1.5 cups shredded mozzarella cheese
  • 1 tbsp olive oil

Instructions:

  1. Whisk the Greek yogurt, mayonnaise, minced garlic, garlic powder, lemon juice, hot sauce, and black pepper in a large bowl. Note: Whisk until the sauce looks glossy and completely combined.
  2. Add the shredded chicken and chopped parsley into the bowl, stirring gently to coat every piece. Note: This prevents any dry bites of chicken after cooking.
  3. Place one tortilla on a clean surface and sprinkle a layer of mozzarella in a rectangle in the center.
  4. Heap a quarter of the garlic chicken mixture over the cheese, then top with another layer of mozzarella.
  5. Fold the left and right sides of the tortilla toward the center, then roll it up tightly from the bottom. Note: Keeping it tight prevents the filling from falling out in the pan.
  6. Heat olive oil in your skillet over medium heat for 2 minutes. until the oil shimmers slightly.
  7. Place the wraps into the pan with the seam side facing down. Note: The heat will immediately glue the flap shut.
  8. Press the wraps down firmly with a spatula and toast for 2 to 3 minutes. until the bottom is deep golden and crisp.
  9. Flip the wraps carefully and toast the other side for another 2 to 3 minutes. until the cheese is visibly oozing from the ends.
  10. Remove from the heat and let them sit for 60 seconds before slicing to let the cheese set slightly.