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

Before you start

Before starting, cut the chicken into 1-inch cubes and measure out all the spices. Have the garlic butter softened and the cheeses ready. Warm the tortillas if desired. Set a large skillet over medium-high heat and have a spatula ready.

It helps to have a clean work surface for rolling the wraps. The filling can be prepared up to a day ahead and kept refrigerated; bring it to room temperature before assembling.

Instructions

Sear and Season

1. 1Sear the Chicken
   Heat olive oil in a large skillet over medium-high heat. Add the chicken cubes and season with smoked paprika, chili flakes, garlic powder, salt, and black pepper. Cook, stirring occasionally, until the chicken is deeply browned and cooked through, about 8-10 minutes. Remove from heat and let cool slightly.
   Look for The chicken should be golden brown on the outside 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 ensure browning.
2. 2Mix the Filling
   In a large bowl, combine the cooked chicken, garlic butter, grated parmesan, and shredded mozzarella. Stir until the butter is melted and everything is well coated.
   Look for The mixture should be creamy and well combined, with the cheese starting to melt.
   Tip Let the chicken cool for a few minutes before mixing to avoid overheating the cheese.

The chicken cubes should be deeply browned on the outside, with a fragrant aroma of smoked paprika and garlic. The pieces should be cooked through, with no pink remaining.

The spices should be well distributed, coating each cube evenly. The chicken should look juicy and slightly caramelized, and the pan should have a light fond at the bottom. Taste a piece to check seasoning.

Assemble and Toast

3. 3Assemble the Wraps
   Lay a tortilla on a flat surface. Spoon a quarter of the chicken mixture onto the center. Fold in the sides and roll tightly into a burrito shape. Repeat with the remaining tortillas and filling.
   Look for The wraps should be tight and secure, with no filling spilling out.
   Tip Warm the tortillas briefly in the microwave or a dry skillet to make them more pliable.
4. 4Toast the Wraps
   Melt butter in a large skillet over medium heat. Place the wraps seam-side down in the skillet. Cook for 2 minutes per side, until deep golden brown and crispy. Press gently with a spatula to ensure even browning.
   Look for The wraps should be golden brown and crisp on both sides, with the cheese fully melted inside.
   Tip Use medium heat to avoid burning the outside before the cheese melts.

The wraps should be tightly rolled, with the seam sealed by the heat of the skillet. They should be golden brown on both sides, with visible crispy spots.

The butter should have a nutty aroma, and the tortillas should feel firm and crisp to the touch. When you press gently, they should hold their shape. The cheese inside should be fully melted, and you might see a bit of it bubbling out.

Slice and Serve

5. 5Cut and Serve
   Remove the wraps from the skillet and let them rest for 2 minutes. Slice each wrap diagonally. Serve immediately with garlic mayonnaise for dipping.
   Look for The wraps should hold their shape and the cheese should be stretchy when pulled apart.
   Tip Letting the wraps rest helps the filling set and makes slicing cleaner.

After slicing, the wraps should reveal a cross-section of golden chicken, melted cheese, and a crispy tortilla. The cheese should be stretchy and pull apart in strings. The garlic mayo should be smooth and creamy, ready for dipping. The wraps should be warm, with a satisfying crunch when bitten into. Serve immediately to enjoy the contrast of textures.

Common mistakes

One common mistake is overcrowding the skillet when searing the chicken, which causes it to steam instead of brown. Cook in batches if necessary. Another is overfilling the wraps, making them hard to roll and prone to bursting.

Use about 1 cup of filling per tortilla. Also, be careful not to toast the wraps too quickly over high heat; the outside may burn before the cheese melts. Use medium heat and flip carefully.

How to tell it’s done

The chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center. The wraps are done when they are deep golden brown on both sides and the cheese is fully melted, with some oozing out slightly. They should feel firm and crisp to the touch. Let them rest for 2 minutes before slicing to allow the filling to set.

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