Cheesy Garlic Chicken Wraps Recipe
The right mix of juicy, seasoned chicken, melting cheese, and warm tortillas makes a meal that can be eaten with one hand and fills even the biggest appetites. These Cheesy Garlic Chicken Wraps use simple ingredients and strong spices to make an ordinary wrap into something you can’t get enough of that tastes just like it came from a restaurant.
I made these wraps for a casual family meal last week, and my picky teenager requested if we could add them to our weekly menu. That’s when I knew this recipe was really remarkable. It fills the gap between quick and easy cuisine and comforting food.
Chicken that is golden brown and wrapped in crunchy tortillas with melted cheese and creamy garlic sauce. It’s easy to make and takes about 25 minutes.
Time to get ready and Ingredients
- Time to get ready: 10 minutes
- Time to cook: 15 minutes
- Total Time: 25 Minutes
- Two big chicken breasts, cut into pieces
- Four big flour tortillas
- 1 tablespoon of olive oil
- 2 tablespoons of garlic powder
- 1 teaspoon of onion powder
- 1 teaspoon of paprika
- Add salt and pepper to taste.
- 1 cup of shredded cheddar cheese
- 1/2 cup of shredded mozzarella cheese
- 1/2 cup of creamy garlic sauce
- Chopped fresh parsley
Ingredient tips:
- Chicken breasts: Pick portions that are plump and the same size so they cook evenly. For optimum browning, dry them off before adding spice.
- Look for big, fresh flour tortillas that feel soft. The tortilla wraps better the fresher it is.
- Cheese blend: Add sharp cheddar for flavor and mozzarella for that perfect stretch.
- Garlic powder: Fresh garlic might burn, but powder always tastes good.
- A mix of onion powder, paprika, salt, and pepper gives the dish more flavor.
- Creamy garlic sauce: It adds moisture and brings all the tastes together.
Things You Will Need
- Pan that doesn’t stick
- Bowl for mixing
- Knife and cutting board
Step-by-step Instructions
- First, cut the chicken into even, bite-sized pieces. About 1/2-inch cubes work best. Put the diced chicken in a mixing basin with olive oil, garlic powder, onion powder, paprika, salt, and pepper. Make sure that every component is covered uniformly. While you have the other ingredients ready, let them sit for five minutes to soak up the flavors.
- Set your non-stick pan over medium heat and let it get hot but not smoking. Put the seasoned chicken in the pan in a single layer. Don’t crowd the pan; if you need to, work in batches. Let each piece get a golden crust on one side for about three minutes before stirring. Cook it for 6 to 8 minutes, tossing it every now and then, until it is brown and fully cooked. The chicken should be cooked all the way through yet still juicy. Take it off the heat and let it cool down a bit.
- Put the tortillas on a flat surface. If you warm the tortillas up a little, they will be easier to work with. On each tortilla, spread a thick amount of creamy garlic sauce, leaving a space around the borders. Spread the newly cooked chicken out evenly in the middle on top of each tortilla. Add some shredded cheddar and mozzarella cheese evenly over the top.
- Make a wrap by folding the tortillas over the filling. Lift the bottom edge over the filling, then fold in the sides. Start at the bottom and roll it up tightly, tucking in the sides as you go. A tight roll keeps the filling from spilling out while it cooks. Put the wrapped tortillas back in the same non-stick pan over medium-low heat. To help seal the edges, press down lightly with a spatula. Grill the folded wraps for About 2 to 3 minutes on each side, or until the cheese has melted and the tortillas are golden brown and crispy. The cheese must be totally melted.
- Take the wraps out of the pan and cut them in half. If you want, you can add fresh chopped parsley as a garnish and serve right away.
Tips and Variations
- My daughter found out that adding a little layer of cream cheese to the garlic sauce makes these wraps even richer. It’s turned into our unique weekend rendition of this family favorite.
- Make more seasoned chicken than you need and keep it separate from the tortillas. You can simply put together fresh wraps anytime you want them during the week.
- You can have everything ready ahead of time and keep them in separate containers. Put them together when you’re ready to eat, and then give them one last crisp in the pan.
- Before you add the chicken, make sure your pan is hot enough. This will help it brown better.
- For the optimum melting quality, grate your cheese right before you use it.
- If you’re using leftover chicken, heat it up a little bit before putting the wraps together.
- Sometimes I add peppers and onions that have been sautéed for more vegetables, or I switch out the cheese with pepper jack cheese for a spicy kick. The simple recipe is just the beginning of what you can do with it.
- It was great with a side of fresh salad or garlic dip.
- To make the wrap hotter, add red pepper flakes to the chicken spice.
- I like to have these with a simple cucumber salad or sweet potato fries. The crisp crunch is a terrific counterpoint to the thick, cheesy filling.
- These wraps are my go-to meal for busy weeknights when we want something filling but don’t have time to cook for hours. They remind me that the simplest combinations may make the best meals.
Frequently Asked Questions
← Is it possible to create these wraps ahead of time?
You can cook the chicken ahead of time, but for the best results, put the wraps together and grill them right before serving.
← How do you best heat up leftover wraps?
To keep the tortilla crispy, cook it up in a pan over medium heat for 2 to 3 minutes on each side.
↑ Can I use chicken from a rotisserie instead?
Yes, just shred it and heat it up with the spices in a pan before putting the wraps together.
← What can I use instead of garlic sauce?
You can use ranch dressing, chipotle mayo, or any other creamy sauce instead.
← Is it possible to freeze these wraps?
They can be eaten later, but they taste best when they’re fresh. For the greatest texture, wrap each piece separately and reheat in a pan.
Nutrition Information (Per Serving)
You should think of this material as rough and not as solid health advice.