Ingredients:

  • ½ cup (113g) unsalted butter, softened
  • 4 cloves garlic, minced
  • ¼ cup (5g) fresh parsley, chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon red pepper flakes (optional)
  • Salt and black pepper to taste
  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • Salt and black pepper to taste
  • 1 cup (113g) shredded mozzarella cheese
  • ½ cup (57g) shredded provolone cheese
  • ¼ cup (28g) grated parmesan cheese
  • 4 large flour tortillas (about 10-12 inches)

Instructions:

  1. In a small bowl, combine softened butter, minced garlic, parsley, garlic powder, onion powder, red pepper flakes (if using), salt, and pepper. Mix well until fully combined.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken, Italian seasoning, paprika, salt, and pepper. Cook until the chicken is cooked through and no longer pink. Cook until an internal temp of 165F is reached. Remove from heat.
  3. Lay out the tortillas. Spread each tortilla with a generous portion of garlic butter. Top with cooked chicken, then a mixture of mozzarella, provolone, and parmesan cheeses.
  4. Fold in the sides of each tortilla, then tightly roll up from the bottom.
  5. Heat a large skillet over medium heat. Place the wraps seam-side down and cook until golden brown and the cheese is melted and gooey, about 3-4 minutes per side. Serve immediately.