Cheesy Chicken and Veggie Tortilla Wraps

1.In a medium pot, bring 2 cups of water to a boil. Add the diced potatoes and cook until tender, about 10-12 minutes. Drain and set aside.

2.In the same pot, add the instant potatoes and follow the package instructions to prepare them, usually adding hot water and stirring until smooth. Set aside.

3.In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

4.Add the diced chicken breasts to the skillet and season with salt and pepper. Cook for about 5-7 minutes, stirring occasionally, until the chicken is cooked through and no longer pink.

5.Stir in the frozen corn and frozen broccoli, cooking for an additional 5 minutes until the vegetables are heated through.

6.In a large bowl, combine the cooked potatoes, instant potatoes, and the chicken and vegetable mixture. Mix well to combine all ingredients evenly.

7.Lay out the tortillas on a flat surface. Spoon an equal amount of the chicken and veggie mixture onto each tortilla, then sprinkle shredded cheese on top.

8.Roll each tortilla tightly, folding in the sides as you go to create a wrap. Place the wraps seam-side down on a baking sheet.

9.Optional: If desired, you can place the wraps in a preheated oven at 350°F (175°C) for about 10 minutes to melt the cheese and crisp the tortillas slightly.

10.Serve warm and enjoy your Cheesy Chicken and Veggie Tortilla Wraps!