Ingredients:

  • 5 lbs Boneless, Skinless Chicken Breast (cut into 1-inch cubes)
  • 1 Tbsp Olive Oil (divided)
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 Tbsp Unsalted Butter
  • 4 cloves Fresh Garlic (minced)
  • 1 Tbsp All-Purpose Flour
  • 1/2 cup Chicken Broth (low sodium)
  • 1/2 cup Heavy Cream (Double Cream)
  • 1 cup Shredded Mozzarella Cheese
  • 1/2 cup Grated Parmesan Cheese
  • 1 tsp Dried Parsley
  • 4 Large Flour Tortillas (10-inch)
  • 2 cups Fresh Spinach (optional)

Instructions:

  1. Season chicken cubes thoroughly with salt and pepper. Heat 1 Tbsp of olive oil in a large skillet over medium-high heat. Sear chicken until golden brown on all sides and cooked through (internal temp 165°F / 74°C). Remove chicken and set aside, leaving any fond in the pan.
  2. Reduce heat to medium. Add the remaining 1 Tbsp olive oil and the butter to the pan. Once melted, add minced garlic and sauté gently for about 60 seconds until fragrant—do not let it burn.
  3. Sprinkle the flour over the garlic and butter mixture. Whisk constantly for 1 minute to cook out the raw flour taste, creating a light roux.
  4. Slowly whisk in the chicken broth until smooth. Bring to a gentle simmer, allowing the mixture to thicken slightly.
  5. Whisk in the heavy cream. Once the sauce is bubbling lightly, reduce heat to low. Stir in the mozzarella and Parmesan until melted and the sauce is smooth and gooey. Stir in the dried parsley.
  6. Return the cooked chicken to the pan and toss gently to coat completely in the cheesy garlic sauce. Taste and adjust seasoning (salt/pepper).
  7. Briefly warm the tortillas in a dry skillet for 30 seconds per side, or wrapped in a damp paper towel in the microwave, to make them pliable.
  8. Lay out the warm tortillas. If using, place a small bed of fresh spinach down the centre. Spoon an equal amount of the cheesy garlic chicken mixture over the spinach. Fold the sides in tightly and roll up like a burrito. Serve immediately.