Cheesy Garlic Chicken Wraps

Instructions

1. 1

   Finely grate the garlic and chop the parsley. Mix both with the mayonnaise and yogurt in a small bowl to make a thick, spreadable sauce. Grate the cheddar and mozzarella.

2. 2

   Cut the raw boneless, skinless chicken breast into 2 cm pieces without rinsing it. Toss with the olive oil, garlic powder, onion powder, paprika, salt and black pepper. Wash your hands and clean the knife, board and any surfaces that touched raw chicken.

3. 3

   Heat a 30 cm nonstick frying pan over medium-high heat for 2 minutes. While it heats, lay out the four large tortillas, each about 25 cm across and 70 g, on a clean work surface. Add the chicken to the pan in one layer and cook for 8–10 minutes, turning regularly, until browned and the largest pieces reach 74°C/165°F on an instant-read thermometer.

4. 4

   Transfer the cooked chicken to a clean bowl. Take the pan off the heat and carefully wipe out any loose browned residue using a paper towel held with tongs.

5. 5

   Spread one-quarter of the garlic sauce across the center of each tortilla, leaving the edges clear. Divide the chicken and both cheeses equally among them. Fold in the sides, then roll tightly to enclose the filling.

6. 6

   Return the pan to medium-low heat. Add two wraps seam-side down and cover with a lid. Toast for 2–3 minutes per side, until golden, the cheese has melted and the center reaches 74°C/165°F. Lower the heat if they brown too quickly. Transfer to plates and repeat with the remaining two wraps; no extra oil is needed.

7. 7

   Let the final batch stand for 1 minute before cutting. Serve one wrap per person.