Ingredients
Method
Preparation
- In a large bowl, mix shredded chicken, mozzarella, cream cheese, sour cream, minced garlic, garlic powder, onion powder, salt, and pepper until well combined.
- Divide the filling among the tortillas, then top with spinach leaves and diced tomatoes. Add parsley if desired.
- Roll the tortillas tightly, then cook seam-side down in a skillet with a drizzle of olive oil over medium heat for 3-4 minutes per side until golden brown.
- Slice in half and serve warm.
Notes
Serve warm with a side salad or crispy chips. Offer extra sauces like ranch or salsa for dipping. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in a skillet or microwave.
