Ingredients:

  • 1 lb (450g) boneless skinless chicken breast, diced into ½-inch cubes
  • 2 tbsp (28g) unsalted butter
  • 3 cloves (15g) garlic, minced
  • ½ tsp (2g) smoked paprika
  • ½ tsp (3g) salt
  • ¼ tsp (1g) cracked black pepper
  • 1 cup (115g) shredded mozzarella cheese
  • ¼ cup (60g) cream cheese, softened to room temperature
  • 2 tbsp (30ml) heavy cream
  • 1 tbsp (4g) fresh parsley, finely chopped
  • 1 tsp (5ml) lemon juice
  • 4 (approx. 10-inch) flour tortillas
  • 1 tbsp (14g) unsalted butter, melted

Instructions:

  1. Heat 2 tbsp of butter in the skillet over medium high heat.
  2. Add the diced chicken and cook for 5–7 minutes until the edges are golden brown.
  3. Stir in the minced garlic, smoked paprika, salt, and black pepper.
  4. Sauté for 60 seconds until the garlic smells fragrant but hasn't turned brown. Remove chicken from the pan and set aside.
  5. In a mixing bowl, fold together the softened cream cheese, mozzarella, heavy cream, parsley, and lemon juice.
  6. Add the warm chicken to the bowl. Stir until the meat is fully coated in a velvety cheese mixture. Note: The heat from the chicken helps soften the cream cheese further.
  7. Place a generous scoop of the filling in the center of each tortilla. Fold in the sides and roll tightly.
  8. Brush the outside of the wraps with melted butter.
  9. Place wraps seam side down in the skillet over medium heat.
  10. Sear for 2–3 minutes per side until the tortilla is mahogany colored and crisp.