Ingredients
- 2 cups cooked chicken breast, shredded (rotisserie chicken works great)
- 1 cup mozzarella cheese, shredded
- ½ cup Parmesan cheese, grated
- ½ cup cream cheese, softened
- 2 tbsp butter, melted
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp paprika
- Salt & black pepper, to taste
- 4–6 large flour tortillas
- 2 tbsp olive oil (for pan-frying)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Prepare Filling:
- In a large bowl, mix shredded chicken, mozzarella, Parmesan, cream cheese, minced garlic, Italian seasoning, paprika, salt, and pepper until well combined.
- Assemble Burritos:
- Lay out a tortilla, spoon the chicken mixture onto the center, and roll tightly into a burrito. Repeat with remaining tortillas.
- Crisp the Burritos:
- Heat olive oil in a skillet over medium heat. Place burritos seam-side down and cook until golden and crispy on all sides.
- Garlic Butter Topping:
- Mix melted butter with a little extra minced garlic and brush over the crispy burritos. Sprinkle with more Parmesan.
- Serve:
- Garnish with parsley and serve hot with ranch, marinara, or garlic dipping sauce.
Would you like me to also make a baked version (healthier & less oily) of these burritos for you?