Chicken Spinach Artichoke Wrap (Print Version)

# Ingredients:

→ Filling

01 - 1 cup chopped fresh spinach
02 - 1/2 teaspoon of garlic powder
03 - 2 cups of cooked, shredded chicken
04 - 1/2 cup softened cream cheese
05 - Salt and pepper, as much as you like
06 - 1 cup canned artichoke hearts, diced
07 - 1/2 cup of sour cream
08 - 1 cup of shredded cheese (like Monterey Jack or mozzarella)

→ Cooking

09 - Butter or oil (1 tablespoon)
10 - 4 large tortillas made of flour

# Instructions:

01 - Combine sour cream, cream cheese, garlic powder, salt, and pepper in a bowl. Stir until it's creamy.
02 - Toss in the chicken, spinach, artichokes, and shredded cheese. Blend everything well.
03 - Spread the filling on half of each tortilla and fold it over so it looks like a half-moon.
04 - Warm a skillet over medium heat and melt the butter or oil. Brown each quesadilla for 3-4 minutes per side until crispy and gooey.
05 - Take them out of the pan. Let them cool down for a minute, then cut into wedges and dig in while they're warm.

# Notes:

01 - Use pre-cooked rotisserie chicken to save time.
02 - Pair these with ranch dressing, salsa, or even a fresh salad.
03 - Reheat leftovers in the oven or air fryer to keep them crunchy.

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