Creamy Garlic Chicken & Cheese Rolls

 

Ingredients: The Flavor Infrastructure

This recipe yields 4 large, filling rolls, ideal for a hearty lunch or dinner.

The Protein & Cheese Core

• 2 Cups Cooked Chicken: Shredded. Rotisserie chicken is perfect here for its seasoning and moisture.
• The Cheese Duo: 1/2 cup each of Mozzarella (for the pull) and Cheddar (for the sharp flavor).

The Creamy Emulsion

• 1/4 Cup Sour Cream: Adds a necessary tang to cut through the richness.
• 1/4 Cup Mayonnaise: Provides the “fudge-like” consistency to the filling.
• 2 cloves Garlic & 2 tbsp Butter: The aromatic foundation.

The Wrap & Finish

• 4 Large Flour Tortillas: Ensure they are fresh and pliable.
• Seasoning: Salt and black pepper to taste.
• Garnish: Freshly chopped parsley for a bright, herbal contrast.

“Chef’s Secret: If your tortillas are a bit stiff, microwave them for 10 seconds between damp paper towels before rolling. This prevents them from cracking as you wrap the heavy filling.”

Methods: Precision Execution

Step 1: The Aromatic Sauté

1. Melt the **butter** in a skillet over medium heat.
2. Add the **minced garlic**. Watch carefully: Sauté until the garlic is fragrant and translucent, about 60-90 seconds. Do not let it turn brown, as burnt garlic will make the entire filling taste bitter.

Step 2: Mixing the Filling

1. In a large mixing bowl, combine the **shredded chicken, both cheeses, sour cream, and mayonnaise**.
2. Pour in the **garlic butter** directly from the pan.
3. Season with **salt and pepper**. Fold the mixture gently until the chicken is completely coated in the creamy sauce.

Step 3: The Rolling Technique

1. Lay a tortilla flat. Place 1/4 of the mixture in the center.
2. Fold the sides in slightly, then roll from the bottom up. The Tension: Pull the tortilla back as you roll to ensure the filling is compressed. This makes the roll easier to toast and eat.

Step 4: The Skillet Toast

1. Wipe out the skillet you used for the garlic. Heat it over medium heat.
2. Place the rolls in the pan seam-side down. This “welds” the roll shut as the cheese melts.
3. Toast for 2–3 minutes per side. You are looking for a deep golden-brown color and a crispy exterior.