These Cheesy Garlic Chicken Wraps are quick, golden-crisp on the outside, and melty at the center, everything I reach for on busy nights. They’re simple, comforting, and gloriously garlicky.
My mom, Eva, loved “little handheld suppers.” I can still see her warming tortillas over the burner, the kitchen smelling of butter and garlic while we set the table. She’d tuck in the chicken, press the edges with her fingers, and say, “Keep the goodness inside.” Every bite felt like a hug after a long day.
12-Inch Nonstick Skillet
I love a wide skillet so the chicken browns evenly and the wraps toast without crowding.
Grill Pan or Panini Press
A grill pan (or press) gives those lovely sear lines and helps the cheese melt fast.
KEY TAKEAWAYS
- Ready in 25 minutes; perfect weeknight comfort.
- Garlicky, cheesy filling + buttery, crisp tortilla.
- Kid-friendly, lunchbox-friendly, and easy to scale.
- Yields 4 wraps | Approx. 460 kcal per wrap (estimate).
- Prep: 10 min | Cook: 15 min | Total: 25 min.
Ingredients List
- 2 tablespoons olive oil
- 2 chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 3 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 4 large flour tortillas
- 2 tablespoons butter, softened
Step-by-Step Instructions
Step 1: Sauté and season the chicken
Heat olive oil in a skillet over medium heat. Add chicken, garlic powder, paprika, oregano, salt, and pepper. Cook 6–7 minutes, stirring, until golden and fully cooked. Tip: Leave the pieces undisturbed for a minute at a time for better browning.
Step 2: Bloom the fresh garlic and finish with herbs
Stir in minced garlic; cook 1 minute until fragrant. Remove from heat and toss with parsley. Tip: If the pan looks dry, splash in a teaspoon of olive oil to help the garlic perfume the chicken without scorching.
Step 3: Build a cheesy base
Lay out tortillas and sprinkle a mix of mozzarella and cheddar down the center. Tip: Keep the cheese in a narrow line, this helps the wrap seal neatly.
Step 4: Add the chicken and a second cheese layer
Spoon the chicken over the cheese, then add another light sprinkle of cheese on top. Tip: That top layer acts like “glue” so the filling stays put when you slice.
Step 5: Fold and butter
Fold the sides in, then roll tightly into wraps. Lightly butter the outside. Tip: A thin butter coat gives a crisp, golden finish, no need to drench it.
Step 6: Toast until melty
Heat a clean skillet or grill pan over medium heat. Cook each wrap 2–3 minutes per side until golden and the cheese is melted. Tip: If they brown too fast, lower the heat so the center can melt gently.
Step 7: Slice and serve
Slice in half and serve hot with your favorite dipping sauce, garlic mayo or salsa are lovely. Tip: Let the wraps rest 1 minute before slicing for tidy halves.
Nutritional Information
Nutritional values are approximate and calculated as a courtesy. Actual numbers will vary based on brands, measurements, and serving sizes. If you have dietary needs, please use your preferred calculator.
Healthier Alternatives for the Recipe
- Lighter tortilla & fat swap: Use whole-wheat or low-carb tortillas and brush the wraps with olive oil instead of butter.
- Lean & green boost: Add a handful of baby spinach or thin bell pepper strips to the filling for fiber and color without many extra calories.
- Cheese tweak: Use part-skim mozzarella and reduce cheddar slightly; the wraps still melt beautifully.
Serving Suggestions
- Dipping trio: Serve with garlic yogurt sauce, chunky salsa, and a quick guacamole for a choose-your-dip platter.
- Fresh crunch: Add a side of citrus-dressed slaw or sliced cucumbers with lemon and sea salt.
- Party pinwheels: Cool slightly, slice into bite-size rounds, and secure with picks—perfect for game night.
Common Mistakes to Avoid
- Overcrowding the skillet: Crowding steams the chicken and dulls browning. Cook in two batches if needed.
- Too-high heat: The tortillas can scorch before the cheese melts. Medium heat gives a crisp exterior and melty middle.
- Loose rolls: If you overfill or skip the second cheese layer, the wraps may open. Roll tightly and toast seam-side down first.
Storing Tips for the Recipe
- Refrigerate: Wrap cooled leftovers in foil or airtight containers for up to 3 days. Reheat in a skillet or air fryer until crisp and warmed through.
- Freeze: Wrap individually in foil, then place in a freezer bag for up to 2 months. Reheat from frozen in a 350°F (175°C) oven or air fryer until hot and crisp.
- Make-ahead: Cook the chicken filling up to 2 days ahead; assemble and toast just before serving.
From My Kitchen to Yours
Some evenings call for food that makes the house feel cozy with very little fuss. These Cheesy Garlic Chicken Wraps do exactly that—simple ingredients, warm edges, and a melty heart. I hope they bring easy comfort to your table and give you a moment to slow down and make new memories with the people you love.
FAQs
Can I use rotisserie chicken instead of sautéing raw chicken?
Yes. Toss 2–2½ cups of shredded rotisserie chicken with the spices and a teaspoon of olive oil, warm briefly with the minced garlic, then proceed with assembly. It’s a great time-saver.
How can I make these wraps spicier?
Add 1/4–1/2 teaspoon red pepper flakes or a pinch of cayenne to the chicken. For extra heat, tuck in sliced jalapeños or serve with a spicy chipotle mayo.
What cheeses work best if I don’t have mozzarella and cheddar?
Monterey Jack, pepper Jack, or provolone melt beautifully. Aim for one cheese that melts smoothly (like Jack) and, if you like, a second with sharper flavor (like provolone or a little Parmesan).
Print
Cheesy Garlic Chicken Wraps
- Total Time: 25 minutes
- Yield: 4 wraps 1x
Description
These Cheesy Garlic Chicken Wraps are golden-crisp on the outside, melty at the center, and gloriously garlicky, perfect for busy weeknights or comforting lunches.
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 3 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 2 tablespoons fresh parsley, chopped
- 1/2 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 4 large flour tortillas
- 2 tablespoons butter, softened
Instructions
- Heat olive oil in a skillet over medium heat. Add chicken, garlic powder, paprika, oregano, salt, and pepper. Cook 6–7 minutes, stirring, until golden and fully cooked.
- Stir in minced garlic; cook 1 minute until fragrant. Remove from heat and toss with parsley.
- Lay out tortillas and sprinkle a mix of mozzarella and cheddar down the center.
- Spoon the chicken over the cheese, then add another light sprinkle of cheese on top.
- Fold the sides in, then roll tightly into wraps. Lightly butter the outside.
- Heat a clean skillet or grill pan over medium heat. Cook each wrap 2–3 minutes per side until golden and the cheese is melted.
- Slice in half and serve hot with your favorite dipping sauce.
Notes
Use a grill pan for sear marks. Let the wraps rest a minute before slicing for cleaner halves.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 460
- Sugar: 2g
- Sodium: 550mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
Keywords: chicken wraps, cheesy, garlic, quick dinner, skillet