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A close-up shot showcasing delicious Cheesy Garlic Chicken Wraps, perfect for a quick and flavorful meal.

Cheesy Garlic Chicken Wraps

These Cheesy Garlic Chicken Wraps are a quick and easy weeknight meal. Juicy garlic-infused chicken and melted cheese are wrapped in warm tortillas for a satisfying flavor explosion. Customize with your favorite toppings for a personalized touch!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 6
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican-inspired
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon paprika
  • Salt and pepper to taste
  • 1/4 cup chicken broth
  • 6-8 large flour tortillas
  • 2 cups shredded cheese mozzarella, cheddar, Monterey Jack, or provolone
  • 2 tablespoons fresh parsley, chopped optional
  • Optional toppings: Sour cream, salsa, guacamole, chopped tomatoes, lettuce

Equipment

  • large skillet
  • knife
  • cutting board
  • Measuring spoons
  • Measuring cups
  • Dry skillet or microwave
  • spatula
  • Panini press (optional)
  • Toothpicks (optional)

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat.
  2. Add the minced garlic and sauté for about 30 seconds, until fragrant.
  3. Add the chicken pieces to the skillet and season with Italian seasoning, paprika, salt, and pepper.
  4. Cook for about 5-7 minutes, or until the chicken is cooked through and no longer pink inside.
  5. Pour in the chicken broth and let it simmer for a minute or two, allowing the sauce to thicken slightly.
  6. Remove the skillet from the heat and set aside.
  7. Warm the tortillas in a dry skillet over medium heat for about 15-20 seconds per side, until they are pliable. Alternatively, warm them in the microwave by wrapping them in a damp paper towel and microwaving for 15-20 seconds.
  8. Lay a warmed tortilla on a flat surface.
  9. Sprinkle a generous amount of shredded cheese in the center of the tortilla.
  10. Top with a portion of the cooked garlic chicken.
  11. Add more shredded cheese on top of the chicken.
  12. Fold in the sides of the tortilla and then roll it up tightly, starting from the bottom.
  13. Heat a lightly oiled skillet or panini press over medium heat.
  14. Place the assembled wraps in the skillet or panini press and cook for about 2-3 minutes per side, or until they are golden brown and the cheese is melted and gooey.
  15. Remove the wraps from the skillet or panini press and let them cool slightly.
  16. Cut the wraps in half (optional) and garnish with fresh parsley.
  17. Serve immediately with your favorite toppings, such as sour cream, salsa, or guacamole.

Notes

For dry chicken, add more chicken broth while cooking or marinate beforehand. To prevent soggy wraps, drain excess liquid from the chicken and don't overfill. If wraps fall apart, warm tortillas slightly before assembling and use toothpicks to secure. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in a skillet, microwave, or oven. For a spicy kick, add red pepper flakes to the chicken. Add chopped vegetables like bell peppers or onions. Use a variety of cheeses for a cheese lovers' dream. Try shredded beef, pulled pork, or seasoned tofu as alternative proteins.