Spices: garlic powder, onion powder, black pepper, red pepper flakes (optional)
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
8 large flour tortillas
Preparation Instructions:
Instructions
Preparation Instructions:
Heat olive oil in a skillet over medium-high heat. Cook chicken pieces until browned and cooked through (7-10 minutes). Set aside.
In the same skillet, sauté chopped onion until translucent (about 5 minutes). Add minced garlic for one minute. Add bell peppers and cook until tender-crisp (5-7 minutes).
In a bowl, mix cream of chicken soup, sour cream, milk, garlic powder, onion powder, black pepper, and red pepper flakes until smooth. Stir in cheddar and mozzarella cheese until melted.
Combine cooked chicken and sautéed veggies with the creamy mixture.
Spoon filling onto each tortilla, sprinkle with remaining cheese, fold sides in, and roll tightly.
Preheat oven to 375°F (190°C). Place wraps seam-side down in a greased baking dish; brush tops with melted butter mixed with Parmesan cheese. Bake for 20-25 minutes until golden brown.