Crispy Garlic Parmesan Chicken Wrap with Garlic Mayo Step-by-step instructions

Before you start

Before starting, cut the chicken into cubes and mix the spice rub. Prepare the garlic mayo by combining mayonnaise, minced garlic, and lemon juice in a small bowl; set aside. Have all ingredients within reach: the seasoned chicken, tortillas, garlic butter, parmesan, and mozzarella.

Heat a large skillet over medium-high heat for searing, and have a clean work surface ready for assembly. If using a cast-iron skillet, ensure it is well seasoned to prevent sticking.

Instructions

Sear and Sauce

1. 1Prepare the Chicken and Sauce
   Cut the chicken breasts into 1-inch cubes. In a small bowl, stir together the smoked paprika, chili flakes, garlic powder, salt, and black pepper. Toss the chicken cubes with the spice mixture until evenly coated. In another small bowl, mix the mayonnaise, minced garlic, and lemon juice to make the garlic mayo. Set aside.
   Look for The chicken is evenly coated with the red-tinted spice rub.
   Tip Cut the chicken into uniform cubes so they cook evenly.
2. 2Sear the Chicken
   Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken cubes in a single layer. Cook without stirring for 3-4 minutes until the bottom is deeply browned. Flip and continue cooking for another 4-6 minutes, stirring occasionally, until the chicken is cooked through and reaches 165°F (74°C). Remove from the skillet and set aside.
   Look for The chicken is golden brown on all sides and no longer pink inside.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not overcrowd the pan; cook in batches if needed to get a good sear.

At the end of this phase, the chicken is golden brown and cooked through, with a smoky, spicy aroma filling the kitchen.

The garlic mayo is ready, creamy and fragrant with garlic. The chicken should be removed from the skillet and set aside; the skillet will be used later for toasting the wraps.

Roll and Fill

3. 3Assemble the Wraps
   Lay the tortillas on a clean work surface. Spread about 1 tablespoon of garlic butter over one side of each tortilla. Sprinkle each with 2 tablespoons of grated parmesan. Divide the cooked chicken among the tortillas, placing it in the center. Top each with 1/2 cup of shredded mozzarella. Fold in the sides and roll tightly into a burrito shape.
   Look for The wraps are tightly rolled with no gaps at the ends.
   Tip Don't overfill; leave a little room at the edges for sealing.

The tortillas are spread with garlic butter, sprinkled with parmesan, and filled with chicken and mozzarella. The wraps are rolled tightly, with the ends tucked in to prevent leakage. The assembly should be neat and secure, ready for the skillet.

Toast and Serve

4. 4Toast the Wraps
   Wipe out the skillet and place it over medium heat. Add the wraps seam-side down. Cook for 2 minutes per side, pressing gently with a spatula, until golden brown and crisp on all sides. The cheese should be fully melted and the tortilla crackling.
   Look for The tortillas are deep golden brown with crispy spots.
   Tip If the skillet gets too hot, lower the heat to avoid burning.
5. 5Slice and Serve
   Transfer the toasted wraps to a cutting board. Let them rest for 2 minutes, then slice each diagonally in half. Serve immediately with the garlic mayo on the side for dipping.
   Look for The filling is visible and the cheese is stringy when pulled apart.
   Tip Slice with a sharp knife to keep the crisp exterior intact.

The wraps are toasted until golden brown and crisp, with a buttery, cheesy aroma. When sliced, the cheese pulls into long strings, and the garlic mayo is served alongside for dipping. The wraps are hot, crunchy, and ready to eat.

Common mistakes

One common mistake is overcrowding the skillet when searing the chicken, which causes it to steam rather than brown. Cook in batches if necessary. Another issue is overfilling the wraps, making them difficult to roll and prone to bursting during toasting.

Keep the filling to about 1 cup per wrap. Finally, don't skip the rest after toasting; this allows the cheese to set slightly, making slicing easier and preventing the filling from oozing out completely.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is golden brown on the outside with no pink remaining. The wraps are done when the tortillas are deep golden brown and crisp on both sides, and the cheese inside is fully melted and stringy when pulled apart.

To test, insert an instant-read thermometer into the center of a wrap—it should read at least 165°F (74°C) if you want to be precise, though the visual cues of color and texture are reliable indicators.

• Poultry: 165°F (74°C) in the thickest part