Spinach and Artichoke Chicken Wraps

Ingredients:

2 chicken breasts, cubed
1 tbsp olive oil
2 cloves garlic, minced
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper, to taste
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/2 cup spinach and artichoke dip (store-bought or homemade)
4 large flour tortillas
2 tbsp fresh parsley, chopped

Directions:

Cook the Chicken:

Heat olive oil in a skillet over medium heat.
Add the cubed chicken, garlic powder, onion powder, salt, and pepper. Sauté for about 6-8 minutes, until the chicken is fully cooked and golden brown.
Prepare the Spinach and Artichoke Mix:

Warm up the spinach and artichoke dip in a small saucepan over low heat or in the microwave until it’s creamy and smooth. Stir occasionally to prevent it from sticking.
Assemble the Wraps:

Lay out the tortillas. Evenly divide the cooked chicken among the tortillas.
Spoon a generous amount of spinach and artichoke dip over the chicken.
Sprinkle shredded mozzarella and cheddar cheese on top.
Wrap and Toast:

Fold in the sides of each tortilla and roll them tightly into wraps.
Heat a clean skillet over medium heat and toast each wrap for 2-3 minutes on each side, until golden brown and crispy, and the cheese is melted.
Serve:

Slice the wraps in half and enjoy the creamy, cheesy, and tangy combination of spinach and artichoke with chicken!
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Calories: 520 kcal per serving