Hey y'all! If you're looking for a meal that oozes with melty cheese, garlicky goodness, and juicy chicken all wrapped up in a soft tortilla, you've just hit the jackpot. These Cheesy Garlic chicken Wraps are quick to make, endlessly customizable, and perfect for busy weeknights, lazy weekends, or feeding your hungry friends at a get-together. Trust me, every bite is loaded with flavor—let's get cooking!
Why You'll Love This
- Ready in under 30 minutes, making them perfect for busy days.
- Packed with gooey cheese and fragrant garlic for irresistible flavor.
- Versatile for meal prep, lunches, or quick dinners.
- Kids and adults both love these satisfying, hand-held wraps.
- Easy to customize with your favorite extras or toppings.
Ingredients
- 2 large chicken breasts (about 1 lb.), thinly sliced
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 4 large garlic cloves, minced
- ¾ cup shredded mozzarella cheese
- ¾ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 4 large flour tortillas (10-inch size)
- 2 tablespoons unsalted butter, melted (for brushing wraps)
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Directions
1. Prepare the Chicken
- In a medium bowl, toss the thinly sliced chicken breasts with olive oil, salt, pepper, paprika, oregano, and minced garlic until well coated.
2. Sauté the Chicken
- Heat a large nonstick skillet over medium-high heat.
- Add seasoned chicken and cook for 5-7 minutes, stirring occasionally, until chicken is golden brown and cooked through.
- Remove from heat and let cool slightly.
3. Assemble the Wraps
- Lay out flour tortillas on a clean surface.
- Evenly divide the cooked chicken among the tortillas, placing the filling down the center of each.
- Sprinkle mozzarella, cheddar, and Parmesan cheeses evenly over the chicken.
- Fold in the sides of each tortilla, then roll up tightly from the bottom to seal in the filling.
4. Toast the Wraps
- Brush the outsides of the wraps with melted butter for extra flavor and golden color.
- Return the skillet to medium heat. Place wraps seam-side down and cook 2-3 minutes per side, pressing gently until tortillas are golden-brown and cheese is melted.
- Remove from skillet, let cool 1 minute, slice in half if desired, and sprinkle with parsley before serving.
Notes
- Use pre-cooked rotisserie chicken to save time—just warm it with garlic and spices before assembling.
- Let wraps rest a minute before slicing—they’ll hold together better and the cheese will be perfectly oozy inside.
- For extra flavor, add a spoonful of your favorite sauce before rolling up the wraps.
Variations
- Spicy Kick: Add ½ teaspoon cayenne pepper or sliced jalapeños to the chicken.
- Veggie Loaded: Toss in sautéed bell peppers, onions, or spinach.
- BBQ Style: Swap garlic for 2 tablespoons BBQ sauce and use smoked gouda cheese.
Required Equipment
- Large nonstick skillet
- Mixing bowl
- Knife and cutting board
- Basting brush (for butter)
- Tongs or spatula
Storage Instructions
Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat for best results or microwave for 1-2 minutes until warmed through. Frozen wraps can be kept for up to 2 months—thaw overnight in the refrigerator before reheating.
Serving Suggestions & Pairings
- Pair with a fresh green salad, garlic fries, or classic tomato soup for a complete meal.
- Dunk in ranch, salsa, or garlic aioli for extra flavor.
- Serve sliced into bite-sized rounds for a tasty appetizer or party snack.
Pro Tips
- Don’t overfill the wraps—this keeps them easy to roll and prevents leaks.
- Press wraps gently with a spatula while toasting to get a crispier finish.
- Let the cheese reach room temperature so it melts evenly throughout the wrap.
FAQ
- Can I make this recipe ahead of time?
- Yes, assemble wraps up to 24 hours ahead and store in the fridge. Toast just before serving for best texture.
- Can I use a different type of cheese?
- Absolutely! Monterey Jack, pepper jack, or provolone also work well in these cheesy wraps.
- What if I don’t eat chicken?
- Swap chicken for roasted veggies, tofu, or even cooked shrimp for a tasty alternative.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 4 large flour tortillas
- 3 cloves garlic, minced
- 2 tablespoons butter
- ¼ cup chopped fresh parsley
- Salt and black pepper to taste
Instructions
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1In a skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
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2Add the shredded chicken to the skillet and toss to coat with the garlic butter. Season with salt and black pepper.
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3Stir in half of the chopped parsley, then remove from heat.
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4Lay tortillas flat and evenly distribute the garlic chicken mixture onto each. Top with mozzarella and cheddar cheese.
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5Roll up the tortillas tightly to form wraps.
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6Place wraps seam-side down in a cleaned skillet or on a grill pan over medium heat. Cook for 2-3 minutes per side or until golden brown and cheese is melted. Garnish with remaining parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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