Cheesy Garlic Chicken Wraps

These cheesy garlic chicken wraps are a quick fix for busy nights and always get rave reviews at my table The blend of juicy garlic chicken and stringy cheese wrapped in a crisp tortilla makes a meal that never disappoints

I remember pulling these together once when friends dropped by unexpectedly They now ask for them every time they visit and nobody can resist the melty cheese and garlicky aroma

Ingredients

• Boneless skinless chicken breasts or thighs: cut into strips These cook up juicy and absorb all the wonderful flavors I find thighs extra forgiving if you want to avoid dry chicken
• Olive oil or butter: Both help brown the chicken and lift the garlic flavor Olive oil gives a lighter finish
• Fresh garlic cloves: minced Fresh garlic is key and gives loads of aroma and depth
• Paprika: Lends color and a subtle warmth Go for smoked if you like a little extra punch
• Dried oregano or Italian seasoning: Either one brings that earthy herby note Choose a blend with thyme or basil for best results
• Salt and black pepper: These balance all the flavors Use freshly ground pepper if possible
• Optional lemon juice: Adds a bright lift to the chicken if you love a fresh finish
• Large flour tortillas: Choose big soft tortillas so you can wrap them up tight Look for ones that feel pliable in the package
• Shredded mozzarella cheddar or cheese blend: Melty cheese is the main event Pick a blend for best flavor and stretch
• Optional toppings: sliced tomatoes spinach lettuce avocado guacamole and sauces These add freshness crunch and creaminess Sliced ripe tomatoes are especially good here

Step-by-Step Instructions

Cook the Garlic Chicken:

Gently warm olive oil or butter in a skillet over medium heat Add the minced garlic and let it sizzle for just half a minute Stir constantly until the edges start to turn golden This step releases all that delicious garlicky aroma Slide in the chicken strips and immediately sprinkle over paprika oregano salt and pepper Stir well so everything gets coated evenly Let the chicken cook without moving it much for the first two minutes to build a nice seared crust Flip and cook the other side until golden brown and fully cooked through which usually takes eight minutes total If your pan starts to dry out add a spoon of water at any point Optionally squeeze a little lemon juice over right at the end

Assemble the Wraps:

Lay each tortilla flat on the counter and give it a gentle stretch Spoon a generous line of hot garlic chicken down the middle Then scatter over a handful of shredded cheese The steam from the chicken melts the cheese in spots making every bite gooey If you want add slices of tomato a handful of baby spinach or avocado for texture and freshness

Fold and Roll:

Fold in the short edges of your tortilla then roll up tightly from one long side Press gently as you go so nothing escapes You want a snug burrito shape that will hold together in the pan

Toast the Wraps:

Wipe out the same skillet and set to medium heat Place the wraps seam side down and let them toast undisturbed for two to three minutes The bottom should turn a deep golden color before you gently flip Toast the other side until crisp and the cheese inside is fully melted If you have a panini press this step goes even faster

Serve Warm:

Transfer the wraps to a cutting board and slice each in half Dip into your favorite sauce or serve with a scoop of salsa Ranch or creamy garlic sauce is always a hit with my crew

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I absolutely love the smell of fresh garlic sizzling in olive oil My kids know it means these wraps are coming and suddenly everyone is hanging around the kitchen We once packed these up for a picnic and now it is a tradition every spring

Storage Tips

Wrap any leftovers in foil or keep them in an airtight container They will keep in the fridge for up to four days Reheat on a skillet for best texture but a microwave works for a quick lunch at work You can freeze assembled unbaked wraps Just be sure to thaw overnight before toasting

Ingredient Substitutions

Chicken thighs are great for extra juicy results You can swap in rotisserie chicken just toss with hot garlic butter and seasonings before adding to the wraps If you are dairyfree use a plantbased cheese or mash avocado for that creamy bite instead of cheese For glutenfree use corn or glutenfree flour tortillas

Serving Suggestions

Serve these wraps with a simple green salad or fresh salsa on the side They also go really well with a bowl of soup for a bigger meal If you are feeding a crowd set up a wrap toppings bar so everyone can build their own

Frequently Asked Questions

→ How do I keep chicken juicy?

Cook chicken strips over medium heat just until golden and no longer pink to avoid drying out.

→ Which cheese melts best for wraps?

Mozzarella, cheddar, or a blended cheese melt smoothly and complement garlic chicken flavors.

→ Can I make the chicken ahead?

Yes, cook chicken in advance and store in the fridge for up to 4 days for quick assembly.

→ What optional extras work well inside?

Add-ins like tomato, spinach, avocado, or sauces (ranch, garlic) boost flavor and freshness.

→ How do I get a crispy tortilla exterior?

Toast assembled wraps in a hot skillet or panini press until both sides are golden and crisp.

→ Are there spicy or low-carb variations?

For a spicy kick, add chili flakes or hot sauce; use lettuce wraps for a low-carb option.