Cheesy Garlic Chicken Wraps (Printable)
Warm tortillas filled with garlic-seasoned chicken, melted cheese and fresh veggies—ready in 30 minutes.
# What You Need:
→ Chicken
01 - 3 cups cooked chicken breast, shredded or sliced
02 - 2 cloves garlic, minced
03 - 1 tablespoon olive oil
04 - 1 teaspoon paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Wraps & Fillings
07 - 4 large flour tortillas
08 - 1 1/2 cups shredded cheddar cheese, or mozzarella
09 - 1 cup chopped romaine lettuce
10 - 1 medium tomato, diced
11 - 1/2 small red onion, thinly sliced
→ Sauce
12 - 3 tablespoons mayonnaise
13 - 1 tablespoon plain Greek yogurt
14 - 1 tablespoon fresh parsley, chopped
15 - 1 teaspoon lemon juice
# How To Cook:
01 - In a large skillet over medium heat, pour in olive oil. Add minced garlic and cook for 1 minute until fragrant, avoiding browning.
02 - Incorporate shredded chicken, paprika, salt, and black pepper into the skillet. Stir and cook for 3 to 4 minutes until evenly coated and warmed through.
03 - In a mixing bowl, combine mayonnaise, Greek yogurt, parsley, and lemon juice. Blend until smooth and set aside.
04 - Heat flour tortillas in a dry skillet or microwave briefly until soft and pliable.
05 - Evenly distribute the warm chicken mixture onto the center of each tortilla. Layer with shredded cheddar cheese, chopped romaine lettuce, diced tomato, and red onion.
06 - Drizzle the prepared sauce over the fillings in each tortilla.
07 - Fold the sides inward and roll up each tortilla tightly to secure the fillings.
08 - If desired, place wraps seam-side down in a skillet or panini press for 2 to 3 minutes until golden and cheese is melted.
09 - Cut each wrap in half and serve while warm.
# Expert Tips:
01 -
- Quick to assemble on busy nights, and the leftovers taste even better the next day.
- The cheesy, garlicky filling is honestly irresistible, whether you’re cooking for kids, friends, or just yourself.
02 -
- Trying to rush the garlic on high heat guaranteed my first batch tasted bitter—always go low and slow here.
- Warming the tortillas just enough turns even store-bought wraps delightfully soft and rollable, preventing any mid-bite unravelling.
03 -
- Finishing the wraps seam-side down in the skillet helps the seal hold, so each bite stays packed with filling.
- Lightly salting the tomatoes before adding them draws out excess moisture and keeps the wraps from getting soggy.