Go Back
Cheesy chicken garlic wraps on a plate, ready to be enjoyed

Cheesy Chicken Garlic Wraps

These cheesy wraps are filled with tender, garlicky chicken and two kinds of melting cheese, perfect for quick weeknight dinners.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Chicken Ingredients
  • 2 large large chicken breasts, diced (about 1 to 1¼ pounds) Bite-sized pieces cook faster.
  • 1 tablespoon olive oil For coating the chicken.
  • 2 teaspoons garlic powder Adds concentrated garlic flavor (use 1–2 minced cloves fresh garlic if preferred).
  • 1 teaspoon onion powder For depth (substitute with 1–2 tbsp finely chopped onion if desired).
  • 1 teaspoon paprika Mild smokiness and color; smoked paprika can be used for a deeper flavor.
  • Salt and pepper, to taste
Cheese and Sauce
  • 1 cup shredded cheddar cheese Sharp cheddar gives the best flavor.
  • ½ cup shredded mozzarella cheese For melt and stretch.
  • ½ cup creamy garlic sauce Store-bought or homemade (ranch, garlic aioli, or yogurt-garlic sauce all work as substitutes).
Tortillas and Garnish
  • 4 large flour tortillas Burrito-size for easier folding.
  • Fresh parsley, chopped For garnish.

Method
 

Preparation
  1. In a bowl, toss the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
Cooking
  1. Heat a non-stick or well-seasoned pan over medium heat. Add the chicken in a single layer and let it sear for about 2 minutes before stirring.
  2. Cook for about 6–8 minutes total, stirring occasionally, until pieces are golden and cooked through (internal temperature should reach 165°F). Remove from heat.
Assembly
  1. Lay each tortilla flat and spread a thin layer of creamy garlic sauce over the surface.
  2. Divide the cooked chicken evenly across tortillas. Sprinkle each with cheddar and mozzarella.
Grilling
  1. Fold each tortilla over the filling (burrito-style or half-moon). Heat the pan over medium-low and grill each wrap for 2–3 minutes per side, pressing slightly with a spatula, until cheese melts and both sides are golden and crisp.
Serving
  1. Cut the wraps in half on the bias, garnish with chopped parsley, and serve immediately.

Notes

For lighter options, swap flour tortillas for whole-wheat or low-carb wraps. For dairy-free, use vegan cheeses and a dairy-free garlic sauce.