Instructions

• Prepare the sauce: In a small bowl, whisk together the mayonnaise, Greek yogurt, minced garlic, and lemon juice until smooth. Set aside.
• Season the chicken: In another bowl, combine the chicken with minced garlic, paprika, salt, and black pepper. Mix well and set aside.
• Cook the chicken: Heat a pan over medium heat and add the olive oil and butter. Once the butter melts, add the chicken in a single, even layer. Cook for about 2 minutes without stirring, until the bottom turns golden. Flip and cook 1 more minute until just done, being careful not to overcook, or the chicken will dry out.
• Warm the tortillas: Warm the tortillas in a dry pan or microwave.
• Assemble the wraps: Spread the garlic sauce over each tortilla, sprinkle with parsley and a little freshly ground black pepper, then add the cooked chicken. Top with mozzarella, cheddar, and green onions, and drizzle a little more sauce on top.
• Wrap and roll: Fold the sides inward over the filling, then roll tightly to seal.
• Toast: Brush a little butter on the pan. Place the wrap seam-side down and toast for 1–2 minutes per side, or until it’s lightly crisp and the cheese inside has melted.
• Serve: Slice the wrap in half and serve warm with extra sauce on the side.