1 tbsp olive oil
1 lb (454g) boneless, skinless chicken breasts or thighs, cut into strips
4 cloves garlic, minced
½ tsp onion powder
½ tsp paprika (for color and depth)
Salt & black pepper to taste
3 tbsp butter
¼ cup (60ml) heavy cream or half-and-half
1 cup (120g) shredded mozzarella or Monterey Jack cheese
2 tbsp fresh parsley, chopped
For Assembly:
4 large flour tortillas (10-inch)
1 cup shredded lettuce or baby spinach
½ cup diced tomatoes
¼ cup sliced red onion (optional)
Optional: sour cream, salsa, or avocado slices
💡 Pro Tips:

Don’t overcrowd the pan—cook chicken in batches if needed.
Use freshly shredded cheese—pre-shredded won’t melt as smoothly.
Warm tortillas before filling—they fold better and won’t tear.
Step-by-Step Instructions (Creamy, Cheesy, Foolproof)
1. Cook the Chicken
Heat olive oil in a large skillet over medium-high heat.
Season chicken with salt, pepper, paprika, and onion powder.
Cook 5–7 minutes until golden and cooked through. Remove and set aside.
2. Make the Garlic Butter Sauce
In the same skillet, melt butter over medium heat.
Add garlic; cook 30–60 seconds until fragrant (don’t burn!).
Stir in heavy cream; simmer 1–2 minutes until slightly thickened.
Reduce heat to low. Add cheese; stir until melted and smooth.
Return chicken to skillet; toss to coat. Stir in parsley.
3. Warm Tortillas
Heat tortillas in a dry skillet for 20–30 seconds per side, or wrap in a damp paper towel and microwave for 30 seconds.
4. Assemble & Serve
Divide chicken mixture among tortillas. Top with lettuce, tomatoes, and onion.
Drizzle with sour cream or salsa if desired.
Fold sides in, then roll tightly. Slice in half and serve immediately.

Serving Suggestions