Cheesy Garlic Chicken Wraps
Savor the cheesy goodness of these easy-to-make garlic chicken wraps, perfect for a quick meal or picnic favorite!
Ingredients
- 4 cooked chicken breasts about 600g
- 1 can sweetcorn 325g, drained
- 1/2 red onion finely diced
- 100 g cream cheese
- 2 tablespoons barbecue sauce
- 125 g shredded mozzarella or cheddar
- 4 large tortillas
- 1 tablespoon sunflower oil optional for frying
- Salt and freshly ground black pepper
Instructions
- Shred the chicken breasts using two forks or a mixer.
- Place the shredded chicken in a large bowl and mix with the drained sweetcorn, finely diced onion, cream cheese, barbecue sauce, shredded cheese, salt, and pepper. Stir until well combined.
- Evenly distribute the mixture among the tortillas, placing it in the center of each.
- Fold in the sides of the tortilla and roll tightly.
- OPTIONAL:
- Serve right away, or wrap and store for lunches or picnics.
- OR:
- Heat the sunflower oil in a skillet over medium-low heat. Add the wrapped tortillas and cook for about 4-5 minutes until golden. Flip and cook the other side for an additional 4-5 minutes until evenly golden. Serve hot. (Ensure the heat is low to allow the cheese to melt without burning the outside.)
Notes
OPTIONAL:
Serve right away, or wrap and store for lunches or picnics. OR:
Heat the sunflower oil in a skillet over medium-low heat. Add the wrapped tortillas and cook for about 4-5 minutes until golden. Flip and cook the other side for an additional 4-5 minutes until evenly golden. Serve hot. (Ensure the heat is low to allow the cheese to melt without burning the outside.)
Serve right away, or wrap and store for lunches or picnics. OR:
Heat the sunflower oil in a skillet over medium-low heat. Add the wrapped tortillas and cook for about 4-5 minutes until golden. Flip and cook the other side for an additional 4-5 minutes until evenly golden. Serve hot. (Ensure the heat is low to allow the cheese to melt without burning the outside.)