Cheesy Garlic Chicken Wraps
These wraps are bursting with flavor—loaded with seasoned chicken, melty cheese, and a creamy garlic spread, all wrapped in a toasted tortilla for the perfect handheld meal.
Prep Time: 15 mins | Cook Time: 15 mins | Serves: 4
Ingredients
For the Chicken:
· 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
· 1 tbsp olive oil
· 1 tsp garlic powder
· 1 tsp paprika
· ½ tsp onion powder
· ½ tsp dried oregano
· Salt and black pepper to taste
For the Garlic Spread:
· ½ cup mayonnaise
· ¼ cup sour cream or Greek yogurt
· 3-4 garlic cloves, minced
· 1 tbsp fresh lemon juice
· 1 tbsp fresh parsley, chopped (or 1 tsp dried)
· Salt and pepper to taste
For Assembly:
· 4 large flour tortillas (burrito-size)
· 1 ½ cups shredded cheese (Mexican blend, cheddar, or mozzarella)
· 1 cup fresh spinach or lettuce, chopped
· 1 tomato, diced
· Optional add-ins: Sliced avocado, cooked bacon, sautéed bell peppers, red onion, jalapeños
Instructions
- Cook the Chicken
· In a bowl, toss chicken pieces with olive oil, garlic powder, paprika, onion powder, oregano, salt, and pepper.
· Heat a skillet over medium-high heat. Cook chicken for 6-8 minutes, stirring occasionally, until cooked through and golden. Set aside.
- Make the Garlic Spread
· In a small bowl, mix mayonnaise, sour cream, minced garlic, lemon juice, parsley, salt, and pepper. Set aside.
- Assemble the Wraps
· Warm tortillas slightly (in microwave for 15 seconds or on a dry skillet) to make them pliable.
· Spread a generous layer of garlic spread down the center of each tortilla.
· Layer with spinach/lettuce, cooked chicken, shredded cheese, tomato, and any optional add-ins.
- Fold and Toast
· Fold the sides of the tortilla inward, then roll tightly from the bottom to form a wrap.
· Heat a clean skillet or panini press over medium heat. Lightly spray with oil.
· Place wraps seam-side down in the skillet. Cook for 2-3 minutes per side, until golden brown and crispy, and cheese is melted.
· Alternative: Bake at 400°F (200°C) for 10-12 minutes, or air fry at 375°F (190°C) for 6-8 minutes until crispy.
- Serve
· Slice wraps in half diagonally and serve warm.
· Great with ranch dressing, salsa, or extra garlic spread for dipping.
Success Tips
· Don’t Overfill: Overfilling makes wraps hard to roll and seal.
· Warm Tortillas: Always warm tortillas briefly—it prevents cracking.
· Press to Seal: Toasting seam-side down first helps seal the wrap.
· Customize: Adjust fillings based on preferences—swap chicken for steak, shrimp, or cauliflower.
Make-Ahead & Storage
· Prep Ahead: Cook chicken, chop veggies, and make garlic spread up to 2 days ahead.
· Assemble & Refrigerate: Wrap tightly in plastic and refrigerate for up to 24 hours before toasting.
· Freeze: Wrap unbaked wraps tightly in foil and freeze for up to 1 month. Thaw in fridge before toasting.
· Reheat: Re-crisp in oven, toaster oven, or air fryer.
Delicious Variations
· Buffalo Chicken: Toss chicken in buffalo sauce, use ranch dressing instead of garlic spread, and add blue cheese.
· BBQ Chicken: Use BBQ sauce mixed with chicken, coleslaw, and cheddar.
· Greek Style: Use tzatziki as the spread, add feta, olives, and cucumber.
· Breakfast Wrap: Use scrambled eggs, breakfast sausage, and hash browns.
Enjoy these crispy, cheesy, garlicky wraps—perfect for lunch, dinner, or on the go!