Cheesy Garlic Chicken Wraps

Cheesy Garlic Chicken Wraps are one of my favorite quick meals—loaded with juicy, garlicky chicken, melted cheese, and all wrapped up in a warm tortilla. They’re easy to make, incredibly satisfying, and packed with flavor. Whether I’m making lunch, a weeknight dinner, or meal prepping for the week, these wraps always hit the spot.

Why You’ll Love This Recipe

I love this recipe because it’s fast, versatile, and full of creamy, cheesy goodness. The garlic chicken brings bold, savory flavor while the melted cheese pulls it all together in a warm, toasty wrap. I can customize it with any veggies I like or serve it with a side of fries, salad, or even soup. It’s a go-to when I want something comforting without a lot of effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless chicken breast or thighs, chopped
• Olive oil or butter
• Garlic cloves, minced
• Salt
• Black pepper
• Paprika or Italian seasoning (optional)
• Flour tortillas or wraps
• Shredded mozzarella, cheddar, or a cheese blend
• Mayonnaise or garlic aioli (optional for added creaminess)
• Optional add-ins: baby spinach, chopped tomatoes, red onion, or bell peppers

Directions

I start by heating oil or butter in a skillet over medium heat and adding the chicken pieces.

I season the chicken with salt, pepper, and any spices I’m using, and cook until golden and cooked through, about 6–8 minutes.

In the last minute, I stir in the garlic and sauté until fragrant.

I warm the tortillas slightly to make them easier to fold.

I spread a thin layer of mayo or garlic aioli on each tortilla if I’m using it.

I spoon the garlic chicken onto each tortilla, sprinkle generously with shredded cheese, and add any optional veggies.

I fold the sides in and roll the wrap tightly.

I toast the wraps seam-side down in a clean skillet for 2–3 minutes per side, until golden and the cheese is melted.

I slice and serve warm.

Servings and timing

This recipe makes 4 wraps.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add a spoonful of pesto or ranch for extra flavor.

For a spicy version, I mix in chili flakes or hot sauce with the chicken.

I occasionally use leftover rotisserie chicken to save time.

For a low-carb option, I wrap everything in lettuce leaves instead of tortillas.

When I want to bulk it up, I add cooked rice or quinoa to the filling.

Storage/Reheating

I store leftover filling in the fridge for up to 3 days.

Assembled wraps can be stored tightly wrapped in foil or parchment and reheated in a skillet or oven until warm and crisp.

I avoid microwaving if possible, since it softens the tortilla too much.

FAQs

Can I use pre-cooked chicken?

Yes, I often use rotisserie chicken—just warm it up with garlic and seasoning before assembling the wraps.

What cheese works best?

I love using mozzarella for meltiness, but cheddar, Monterey Jack, or a Mexican blend all work great.

Can I bake the wraps?

Definitely. I place them seam-side down on a baking sheet and bake at 400°F (200°C) for 10–12 minutes, flipping once.

Are these good for meal prep?

Absolutely. I prep the filling ahead of time and assemble the wraps when ready to eat. They also reheat well.

Can I make them vegetarian?

Yes. I replace the chicken with sautéed mushrooms, chickpeas, or tofu seasoned the same way.

Conclusion

Cheesy Garlic Chicken Wraps are one of those meals I keep in my regular rotation. They’re easy to throw together, endlessly customizable, and always packed with flavor. Whether I’m making a quick lunch or a casual dinner, these wraps always bring comfort and satisfaction in every bite.

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