These Cheesy Garlic Chicken Wraps are packed with juicy seasoned chicken, plenty of melted cheese, and a creamy garlic sauce, all wrapped in a warm, golden tortilla. They’re quick to make, incredibly satisfying, and perfect for busy weeknights.
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Garlic Sauce
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 cloves garlic, finely minced
- 1 tablespoon lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- Salt and black pepper, to taste
For the Wraps
- 4 large flour tortillas
- 1 ½ cups shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1 medium tomato, diced
- ¼ cup finely sliced red onion
- 2 tablespoons chopped fresh parsley
Optional
- Sliced jalapeños
- Pickles
- Hot sauce
- Crushed red pepper flakes
Instructions
1. Season the Chicken
Slice the chicken breasts into thin strips or bite-sized pieces.
Place them in a bowl and add olive oil, garlic powder, paprika, onion powder, Italian seasoning, salt, and black pepper.
Toss until the chicken is evenly coated.
2. Cook the Chicken
Heat a large skillet over medium-high heat.
Add the seasoned chicken and cook for approximately 5–7 minutes, stirring occasionally, until golden brown and cooked through.
The chicken should reach an internal temperature of 165°F (74°C).
Remove from the heat and set aside.
3. Make the Garlic Sauce
In a small bowl, combine mayonnaise, sour cream, minced garlic, lemon juice, garlic powder, and dried parsley.
Season with salt and black pepper to taste.
Mix until smooth and creamy.
For a stronger garlic flavor, let the sauce rest in the refrigerator for about 10–15 minutes before using.
4. Warm the Tortillas
Heat each tortilla in a dry skillet for about 15–20 seconds per side, just until soft and flexible.
This makes them easier to roll without tearing.
5. Assemble the Wraps
Place a warm tortilla on a flat surface.
Spread a generous spoonful of garlic sauce down the center.
Add cooked chicken, mozzarella, cheddar, lettuce, tomato, and red onion.
Sprinkle with fresh parsley and add jalapeños or hot sauce if desired.
6. Roll the Wraps
Fold the sides of the tortilla inward, then tightly roll it from the bottom upward, keeping the filling tucked inside.
Repeat with the remaining tortillas.
7. Toast the Wraps
For an extra-crispy and cheesy finish, heat a clean skillet over medium heat.
Place the wraps seam-side down and cook for 2–3 minutes per side, pressing gently with a spatula.
Cook until the tortilla is golden and crisp and the cheese inside is melted.
Helpful Tips
Don’t overcook the chicken: Thin pieces cook quickly and can become dry if left in the pan too long.
Use freshly shredded cheese: It usually melts more smoothly than pre-shredded cheese.
Don’t overfill the tortillas: Too much filling can make them difficult to roll and cause them to split.
Make them extra cheesy: Add Monterey Jack, provolone, or a little Parmesan along with the mozzarella and cheddar.
For crispy wraps: Brush the outside lightly with melted butter before toasting.
Make-Ahead Option
The chicken and garlic sauce can be prepared ahead of time and refrigerated separately.
When you’re ready to eat, warm the chicken, assemble the wraps, and toast them in a skillet.
For the best texture, add lettuce and tomatoes just before serving.
Serving Suggestions
Serve these wraps with:
- French fries
- Potato wedges
- Coleslaw
- Pickles
- Fresh salad
- Garlic potato bites
A little extra garlic sauce or hot sauce on the side makes them even better.
Storage
Store leftover cooked chicken and sauce separately in airtight containers in the refrigerator for up to 3–4 days.
For the best texture, assemble and toast the wraps just before serving rather than storing fully assembled wraps.