Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into ½-inch cubes
  • 2 tablespoons (30 ml) olive oil
  • 4 cloves garlic, minced
  • 1/4 cup (60ml) chicken broth
  • 2 tablespoons (30ml) heavy cream
  • 1 tablespoon (15ml) lemon juice
  • 1/2 teaspoon (2.5ml) dried oregano
  • 1/4 teaspoon (1.25ml) red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste
  • 4 large flour tortillas (10-12 inch diameter)
  • 2 cups (approx. 225g) shredded mozzarella cheese
  • 1/4 cup (packed) fresh parsley, chopped (optional)

Instructions:

  1. Cube the chicken breasts and season with salt, pepper, oregano, and red pepper flakes (if using).
  2. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through (internal temperature reaches 165°F / 74°C).
  3. Reduce heat to medium. Add the minced garlic to the skillet and sauté until fragrant (about 30 seconds). Be careful not to burn it!
  4. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
  5. Stir in the heavy cream and let the sauce thicken slightly (a minute or two). Season with salt and pepper to taste.
  6. Lay out the tortillas. Evenly distribute the cooked chicken and garlic sauce mixture over each tortilla.
  7. Sprinkle generously with shredded mozzarella cheese.
  8. Fold the tortillas in half. Heat a clean skillet or griddle over medium heat. Place the wraps in the skillet and cook for 2-3 minutes per side, or until golden brown and the cheese is melted and gooey.
  9. Remove from the skillet, garnish with fresh parsley (if using), slice in half (optional), and serve immediately.