Oh yes—Cheesy Garlic Chicken Wraps 🐔🧀🌯—comfort food rolled into a handheld delight. Juicy chicken, garlicky goodness, melted cheese, all wrapped up—perfect for lunch, dinner, or meal prep.
🐔🧄 Cheesy Garlic Chicken Wraps
Ingredients (Serves 4)
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2 large chicken breasts (about 1 lb), thinly sliced or cubed
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2 tsp olive oil
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3 cloves garlic, minced
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1 tsp paprika
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½ tsp salt
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½ tsp black pepper
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¼ tsp red pepper flakes (optional)
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4 large tortillas or wraps
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1 cup shredded mozzarella or cheddar cheese
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½ cup shredded lettuce
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1 small tomato, diced
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2–3 tbsp mayonnaise or garlic sauce
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Optional: fresh parsley or chives for garnish
Instructions
1. Cook the Chicken
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Heat olive oil in a skillet over medium-high heat.
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Add garlic and sauté 30 seconds until fragrant.
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Add chicken, paprika, salt, pepper, and red pepper flakes.
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Cook 5–7 minutes, stirring occasionally, until chicken is cooked through and lightly golden.
2. Assemble the Wraps
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Warm tortillas slightly (microwave 15–20 sec or in a dry pan).
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Spread mayonnaise or garlic sauce on each tortilla.
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Layer lettuce, tomato, chicken, and shredded cheese.
3. Melt the Cheese
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Roll the wraps tightly and place seam-side down on a skillet or griddle.
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Heat 1–2 minutes per side until cheese melts and wrap is slightly golden.
Tips for Perfect Wraps
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Thinly sliced chicken cooks quickly and stays tender.
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Garlic sauce or aioli adds creamy flavor, but ranch or tzatziki work too.
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Optional extras: sautéed mushrooms, bell peppers, or onions for extra flavor.
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For low-carb: use lettuce wraps or low-carb tortillas.
Variations
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Buffalo style: toss chicken in buffalo sauce before wrapping, serve with blue cheese or ranch.
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Italian style: add pesto, sun-dried tomatoes, and provolone cheese.
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Cheesy veggie: swap chicken for roasted vegetables for a vegetarian version.
These wraps are quick, cheesy, and garlicky—perfect for a weeknight meal or easy prep-ahead lunch.
I can also make a “super gooey, extra cheesy, oven-baked version” that keeps the cheese perfectly melted and slightly browned on top—very restaurant-style.