Dinner

Cheesy Garlic Chicken Wraps Recipe

ByGabriel Langdon November 1, 2025November 1, 2025

Introduction

Cheesy Garlic Chicken Wraps are a deliciously savory meal that combines tender, garlicky chicken with melty cheese and fresh herbs. Perfectly toasted and easy to customize, these wraps make a satisfying lunch or dinner for any day of the week.

The image shows three rolled flatbreads stacked on top of each other on a wooden board, each filled with pieces of golden-brown cooked chicken mixed with green herbs. The flatbreads are lightly toasted with small brown spots on their surface. A creamy white sauce with a smooth and slightly thick texture is generously drizzled over the chicken and is also seen oozing out from the ends of the rolls, adding a glossy shine. The herbs inside appear fresh and finely chopped, and the overall presentation is close-up, focusing on the texture and color contrast between the grilled chicken, the soft flatbread, and the sauce. The background consists of a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb (450 g) boneless, skinless chicken breasts, thinly sliced
1 tablespoon olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced (about 2 tbsp)
1 teaspoon smoked paprika
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
½ teaspoon dried oregano
1 tablespoon fresh lemon juice
1 ½ cups (170 g) shredded low-moisture mozzarella
½ cup (56 g) shredded sharp cheddar
2 oz (56 g) cream cheese, softened
2 tablespoons chopped fresh parsley (plus more for garnish)
4 large (10-inch) flour tortillas
1 teaspoon neutral oil (for toasting wraps)

Optional quick garlic sauce (for drizzle):

⅓ cup plain Greek yogurt
2 tablespoons mayonnaise
½ teaspoon garlic powder
1 teaspoon honey or maple syrup
Pinch of salt and black pepper

Instructions

Step 1: In a bowl, toss the sliced chicken with olive oil, smoked paprika, salt, pepper, and oregano until evenly coated. If using the quick garlic sauce, whisk together Greek yogurt, mayonnaise, garlic powder, honey, salt, and pepper in a small bowl and set aside.
Step 2: Heat a large 12-inch skillet over medium-high heat. Add the chicken and cook for 6 to 8 minutes, stirring occasionally, until golden and cooked through to an internal temperature of 165°F (74°C). Remove the chicken to a plate.
Step 3: Reduce heat to medium. Add butter to the skillet; once melted, stir in the minced garlic and cook for 30 to 45 seconds until fragrant without browning. Stir in the lemon juice and chopped parsley. Return the chicken to the skillet and toss to coat. Set aside 1 tablespoon of this garlicky butter in a separate bowl for the cheese mixture.
Step 4: In the bowl with the reserved garlic butter, mix together mozzarella, cheddar, and cream cheese until well combined. Warm the tortillas briefly in a dry pan or microwave until pliable. Divide the cheese mixture evenly among the tortillas, top with the garlicky chicken, and drizzle with some of the quick garlic sauce if using. Fold the sides in and roll the wraps tightly burrito-style.
Step 5: Wipe the skillet clean, then heat the neutral oil over medium heat. Place the wraps seam-side down in the skillet and cook for 2 to 3 minutes per side until the tortillas are deeply golden and the cheese inside is melted. Slice in half and garnish with extra fresh parsley before serving.

Tips & Variations

Use a quick-read thermometer to ensure chicken reaches 165°F (74°C) for food safety.
Shredding your own cheese helps it melt better than pre-shredded varieties coated with anti-caking agents.
Warm tortillas before assembling to prevent cracking and make rolling easier.
For a spicy kick, add 1 to 2 teaspoons minced chipotle in adobo to the garlic butter and sprinkle in red pepper flakes.
Try swapping oregano for Italian seasoning and adding extra lemon zest for a fresh herb and citrus twist.
Add thin bell pepper strips and baby spinach during assembly for a veggie-packed wrap.

Storage

Allow wraps to cool completely before wrapping them individually. Store in the refrigerator for up to 3 to 4 days. For longer storage, wrap tightly in foil and place in a freezer bag, freezing for up to 2 months. To reheat, warm in a skillet over medium-low heat for 5 to 6 minutes, turning to crisp all sides, or use a 350°F (177°C) oven for 10 to 12 minutes. An air fryer at 350°F (177°C) for 5 to 7 minutes also works well.

How to Serve

The image shows three rolled wraps placed close together on a wooden board, each wrap filled with grilled chicken pieces that are golden brown with herbs sprinkled on top. The wraps are soft and slightly browned on the outside, with melted white cheese oozing out from inside, dripping down the sides. The chicken filling is visible at the open ends of the wraps, mixed with bright green parsley or cilantro. The background features a blurred bowl of white sauce, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese?

Yes, feel free to substitute mozzarella and cheddar with cheeses like Monterey Jack, pepper jack, or a mild gouda for different flavors and meltability.

How do I keep the wraps from getting soggy?

To prevent sogginess, warm the tortillas before assembling and toast the wraps thoroughly until golden and crispy. Wrapping tightly also helps keep fillings contained and prevents moisture from escaping.