Wrap Preparation

• Preheat your oven to 350°F. Slice the top off a whole head of garlic to reveal the cloves, then drizzle with olive oil and sprinkle with salt and pepper. Place the garlic in a mini cocotte or wrap it in foil, and roast for about 30 minutes, until the cloves are tender and golden. Set aside to cool.
• Once cooled, squeeze out the roasted garlic cloves and mash them. Melt the butter, then add the garlic. Pour in the heavy cream, chicken powder, and add the thyme and parsley (if using). Let the sauce simmer for 4 to 5 minutes, or until slightly thickened.
• Season with salt and pepper to taste, then add in the shredded chicken. Stir until the chicken is fully coated and heated through.
• Lay a large tortilla flat on a clean surface. Spoon the creamy garlic chicken mixture into the center of the tortilla.
• Sprinkle a generous amount of shredded cheddar and mozzarella cheese over the chicken.
• Roll it up tightly from the bottom to form a wrap. Try to keep everything tucked in nice and snug.
• Heat a bit of olive oil in a skillet over medium heat. Place the wrap seam-side down in the pan and cook for about 2 to 3 minutes per side, until the outside is golden and crispy and the cheese inside is perfectly melted.
• Remove from the skillet, slice in half if you’d like, and serve it hot.