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Cheesy Garlic Chicken Wraps

These Cheesy Garlic Chicken Wraps are a delicious combination of tender, seasoned chicken, melted cheese, and a flavorful garlic butter spread, all wrapped in a warm, toasted tortilla. Perfect for quick dinners, meal prep, or a satisfying lunch, this easy recipe is packed with bold flavors and a crispy, golden-brown finish.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course, Snack
Cuisine American, Mexican
Servings 4
Calories 450 kcal

Ingredients
  

  • For the Chicken:
  • 2 boneless skinless chicken breasts (or 3 cups shredded rotisserie chicken)
  • 2 tbsp olive oil
  • 3 cloves garlic minced
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp paprika
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp crushed red pepper flakes optional
  • For the Garlic Butter Spread:
  • 3 tbsp unsalted butter melted
  • 2 cloves garlic minced
  • ½ tsp dried parsley
  • ¼ tsp salt
  • For the Wraps:
  • 4 large flour tortillas
  • 1 ½ cups shredded cheese cheddar, mozzarella, or a blend
  • ½ cup sour cream or Greek yogurt optional
  • ½ cup chopped fresh spinach or lettuce optional

Instructions
 

  • Step 1: Cook the Chicken
  • Cut chicken into bite-sized pieces.
  • Heat olive oil in a skillet over medium heat.
  • Add chicken and season with salt, black pepper, paprika, onion powder, oregano, and red pepper flakes.
  • Cook for 5 minutes, then add minced garlic. Stir and cook for another 3-5 minutes until fully cooked.
  • If preferred, shred the cooked chicken with two forks.
  • Step 2: Prepare the Garlic Butter Spread
  • In a small bowl, mix melted butter, minced garlic, dried parsley, and salt.
  • Step 3: Assemble the Wraps
  • Lay tortillas flat and spread a layer of sour cream (or Greek yogurt).
  • Add cooked chicken, then sprinkle shredded cheese on top.
  • Optionally, add fresh spinach or lettuce for extra crunch.
  • Step 4: Fold and Toast the Wraps
  • Fold the sides of each tortilla inward, then roll tightly into a wrap.
  • Brush the outside with garlic butter.
  • Heat a pan or griddle over medium heat and cook wraps for 2-3 minutes per side until golden brown and crispy.

Notes

  • Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat on a skillet for crispiness.
  • Freezing: Wrap each tortilla in foil and freeze. Thaw overnight before reheating.
  • Variations: Swap chicken for grilled shrimp, ground beef, or a vegetarian option like black beans and mushrooms.
  • Healthier Option: Use whole wheat tortillas and reduce the butter for a lighter version.