Cheesy Garlic Chicken Wraps
These Ooey-Gooey Cheesy Garlic Chicken Wraps are crispy on the outside, melty on the inside, and packed with flavor, perfect for busy weeknights.
Ingredients
For the Chicken Filling
- 2 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into strips
- 3 cloves garlic, minced
- 1 tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- 1 tbsp fresh parsley, chopped
For the Wraps
- 4 large flour tortillas
- 1 ½ cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tbsp butter, melted (for brushing)
- ½ tsp garlic powder (for brushing)
Instructions
Cooking the Chicken
- Heat olive oil in a skillet over medium heat.
- Add chicken strips, garlic, paprika, salt, and pepper. Cook 6–8 minutes until chicken is golden and fully cooked.
- Stir in fresh parsley and remove from heat.
Preparing the Wraps
- Lay a tortilla flat.
- Add a generous handful of mozzarella and cheddar, then spoon on some chicken.
- Top with more cheese for that ooey-gooey finish.
- Fold the tortilla into a wrap or burrito shape. Repeat with the rest.
Cooking the Wraps
- Mix melted butter with garlic powder. Brush the outside of each wrap.
- Place wraps seam-side down in a clean skillet. Cook 2–3 minutes per side until golden, crispy, and the cheese has melted.
- Slice in half and serve warm with marinara, ranch, or garlic dipping sauce.
Notes
Best enjoyed fresh, but you can refrigerate for up to 2 days. Reheat in a skillet for crispiness. Freeze un-cooked wraps tightly for up to 1 month and cook from frozen, adding extra time. Try Monterey Jack or pepper jack cheese for extra flavor.