Chicken, Garlic and Cheese Wraps

Savory chicken and garlic cooking: In a large non-stick pan, heat the butter or oil over medium heat. Add the chopped garlic and sauté for 30 seconds just to flavor it, without letting it brown. Increase heat to medium-high. Add the chicken strips. Season with salt, pepper, and paprika. Sauté for 5 to 7 minutes, stirring regularly, until the chicken is cooked through, golden on the edges, and has released its juice (the liquid should have evaporated).

Creating the melting filling: Remove the pan from the heat. Let it cool for 2 minutes (to prevent the cream from curdling). Incorporate the fresh cream (or mayonnaise) and 100 g of the grated cheese. Mix well so that the cheese begins to melt slightly with the residual heat and the cream coats the chicken. The filling should be homogeneous and creamy.

Assembling and folding the wraps: Place the tortillas on a work surface. Spread the chicken filling in the center of each, forming a horizontal rectangle, leaving a 4 cm margin on the sides. Sprinkle the remaining grated cheese (50 g) over the filling. First fold the bottom edge over the filling, then the left and right sides inward. Finally, roll tightly from the bottom up to form a well-sealed wrap. The final seam should be on the bottom.

Final pan browning: In a clean pan (preferably non-stick or cast iron), heat the neutral oil over medium heat. Place the wraps, seam side down, and brown for 2 to 3 minutes until that side is crispy and golden. Carefully flip and brown the other side for an additional 1 to 2 minutes, until the cheese inside is completely melted and the tortilla is evenly colored.

Finishing and serving: Remove the wraps from the pan and let them rest for 1 minute on a board. Cut them in half diagonally to reveal the melting center. Sprinkle with fresh chopped parsley and optionally drizzle with a few drops of lime juice. Serve immediately.