Cheesy Garlic Chicken Wraps

Why You’ll Love This Recipe

I love how these wraps use humble ingredients to deliver bold garlic flavor and loads of stretchy cheese. Everything cooks in one skillet, so cleanup stays easy, and the recipe scales effortlessly for meal prep or a hungry crowd. It’s my go-to when I want comfort food I can hold in my hand.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs, thinly sliced

• Olive oil

• Salt and freshly ground black pepper

• Garlic powder and smoked paprika

• Butter

• Fresh garlic, minced

• Flour tortillas (8- or 10-inch)

• Shredded mozzarella or Monterey Jack cheese

• Shredded sharp cheddar cheese

• Fresh parsley, chopped (optional for garnish)

directions

1. I toss the sliced chicken with salt, pepper, garlic powder, and smoked paprika.

2. I heat olive oil in a large skillet over medium-high and sauté the chicken 4–5 minutes until cooked through. I transfer it to a bowl.

3. In the same skillet I melt butter, add minced garlic, and cook 30 seconds until fragrant. I return the chicken, stir to coat, then remove the mixture from the heat.

4. I wipe out the skillet, lower heat to medium, and place one tortilla in the pan. I sprinkle a mix of mozzarella and cheddar over half, spoon on garlicky chicken, add a little parsley, and fold the tortilla over to enclose the filling.

5. I cook each wrap 2–3 minutes per side, pressing gently, until the cheese melts and the tortilla turns crisp and golden. I repeat with remaining tortillas and serve hot.

Servings and timing

• Makes 4 large wraps

• Prep time: 10 minutes

• Cook time: 15 minutes

• Total time: about 25 minutes

Variations

• I swap chicken for cooked shrimp or shredded rotisserie turkey.

• For extra veggies, I tuck sautéed peppers and onions inside the wrap before toasting.

• A sprinkle of red-pepper flakes adds mild heat, while diced pickled jalapeños give tangy spice.

• When I crave smokiness, I use chipotle powder instead of smoked paprika.

storage/reheating

I refrigerate wrapped leftovers up to 3 days. To reheat, I crisp them in a dry skillet over medium 3 minutes per side or bake at 350 °F for 10 minutes. I avoid the microwave so the tortillas stay crisp.

FAQs

Can I make these wraps ahead of time?

I cook the chicken and assemble wraps, then refrigerate un-toasted wraps up to 24 hours; I toast them just before serving.

Which cheese melts best?

Mozzarella gives the longest stretch, cheddar adds sharp flavor, and a mix provides the perfect balance.

Will corn tortillas work?

Flour tortillas fold without cracking and brown evenly; corn tortillas tend to break, so I stick to flour.

Can I use garlic powder instead of fresh garlic?

Fresh garlic gives the best aroma, but in a pinch I add ½ teaspoon extra garlic powder to the chicken and skip the sautéed garlic step.

How do I keep the filling from falling out?

I distribute cheese under and over the chicken so it melts into a glue, and I toast the folded side first to seal the edge.

Conclusion

These Cheesy Garlic Chicken Wraps bring together melty cheese, tender chicken, and bold garlic flavor in a crispy handheld package. They’re quick, wallet-friendly, and endlessly adaptable—exactly the kind of recipe I lean on when I want big flavor with little effort.