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

Before you start

Before cooking, cut the chicken into even cubes so they sear uniformly. Measure out the spices and have the garlic butter softened. Shred the mozzarella if using a block, and grate the parmesan.

Set out the tortillas so they come to room temperature, which makes them easier to roll. Prepare the garlic mayo and refrigerate until serving.

Instructions

Sear and Season

1. 1Season and Sear the Chicken
   In a large bowl, toss the chicken cubes with olive oil, smoked paprika, chili flakes, garlic powder, onion powder, salt, and black pepper until evenly coated. Heat a large skillet over medium-high heat. Add the chicken in a single layer and sear without stirring too often, until deeply browned on all sides and cooked through, about 6 to 8 minutes. The chicken should reach an internal temperature of 165°F (74°C) when checked with an instant-read thermometer.
   Look for The chicken is deeply browned with crispy edges and no pink in the center.
   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.
2. 2Make the Garlic Mayo
   In a small bowl, stir together the mayonnaise, minced garlic, and lemon juice until smooth. Set aside.
   Look for The mayo is creamy and fragrant with garlic.
   Tip For a smoother sauce, let it sit for 10 minutes before serving.

The chicken cubes are deeply browned with a smoky, spicy aroma. The spices have formed a crust, and the chicken is cooked through to 165°F (74°C).

The garlic mayo is smooth and ready in the fridge. The kitchen smells of garlic and toasted paprika.

Assemble and Roll

3. 3Assemble the Wraps
   Lay a tortilla on a clean work surface. Spread a quarter of the garlic butter over the tortilla. Sprinkle with a quarter of the parmesan and a quarter of the mozzarella. Add a quarter of the cooked chicken in a line down the center. Fold in the sides and roll tightly into a burrito shape, tucking the filling as you go.
   Look for The wrap is tight and secure, with no gaps.
   Tip Warm the tortillas briefly in the microwave to make them more pliable.
4. 4Repeat with Remaining Wraps
   Repeat the assembly with the remaining tortillas, butter, cheeses, and chicken. Keep the assembled wraps on a plate while you heat the skillet.
   Look for All four wraps are assembled and ready to toast.
   Tip If the wraps are too full, remove a little filling to make rolling easier.

The tortillas are spread with garlic butter, sprinkled with parmesan and mozzarella, and filled with chicken. Each wrap is rolled tightly, with the sides tucked in. The wraps feel firm and secure, ready for the skillet.

Toast and Serve

5. 5Toast the Wraps in Butter
   Heat a large skillet over medium heat and add a pat of butter. Place two wraps seam-side down in the skillet. Cook for 2 minutes per side, pressing gently with a spatula, until deep golden brown and crispy on both sides. Repeat with the remaining wraps, adding more butter if needed.
   Look for The wraps are golden brown and crackle when pressed.
   Tip Use a spatula to press the wraps lightly so they toast evenly.
6. 6Let Cheese Melt Completely
   After toasting, let the wraps rest for 1 minute. The residual heat will continue to melt the cheese completely. Cut each wrap diagonally with a sharp knife.
   Look for When cut, the cheese stretches and is fully melted.
   Tip Letting the wrap rest helps the cheese set slightly for cleaner slices.
7. 7Serve with Garlic Mayo
   Serve the warm wraps with the garlic mayo on the side for dipping. Enjoy immediately while the exterior is crispy and the interior is molten.
   Look for The wraps are hot, crispy, and ready to eat.
   Tip For extra flavor, brush the cut sides with a little garlic butter before serving.

The wraps are golden brown and crisp, crackling when pressed. The cheese is fully melted and stretches when pulled apart. The garlic mayo is on the table, and the wraps are cut diagonally, showing the molten interior.

Common mistakes

Overcrowding the skillet when searing the chicken will steam it instead of browning it. Cook in batches if needed.

Rolling the wrap too loosely can cause the filling to leak; tuck the sides tightly. Toasting on too high heat can burn the exterior before the cheese melts; use medium heat and press gently.

How to tell it’s done

The chicken is done when an instant-read thermometer registers 165°F (74°C) in the thickest piece.

The wraps are done when they are deep golden brown on both sides and the cheese is fully melted, with no cold spots. When you cut into a wrap, the cheese should stretch and the exterior should crackle.

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