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Cheesy Garlic Chicken Wraps

A quick and delicious Cheesy Garlic Chicken Wrap that combines tender, seasoned chicken strips with melted mozzarella and cheddar, all drizzled in a fragrant garlic butter sauce and wrapped in a warm tortilla—perfect for lunch, dinner, or meal prep.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course, Snack
Cuisine American
Servings 2 wraps
Calories 500 kcal

Ingredients
  

Chicken & Seasoning

  • 2 boneless skinless chicken breasts (or 3 thighs), sliced into strips
  • 1 tsp paprika
  • ½ tsp garlic powder
  • Salt and freshly ground black pepper to taste
  • 1 tbsp olive oil

Garlic Butter Sauce

  • 3 tbsp unsalted butter
  • 3 cloves garlic minced
  • 1 tbsp fresh parsley finely chopped

Cheese & Wrap

  • ½ cup shredded mozzarella cheese
  • ½ cup shredded cheddar cheese
  • 2 large flour tortillas 8–10 inches

Optional Add‑Ins

  • Handful baby spinach or mixed greens
  • Thinly sliced red onion
  • Roasted red pepper strips
  • Sliced avocado
  • Pinch of red pepper flakes for heat

Instructions
 

Season & Cook Chicken:

  • Pat chicken dry. Season with paprika, garlic powder, salt, and pepper.
  • Heat olive oil in a heavy skillet over medium-high heat.
  • Add chicken strips and cook, turning occasionally, until golden brown and cooked through, about 5–7 minutes. Transfer to a plate and cover to keep warm.

Make Garlic Butter Sauce:

  • In the same skillet over low heat, melt butter.
  • Add minced garlic and sauté until fragrant (about 30 seconds), being careful not to brown it.
  • Stir in chopped parsley, then remove from heat.

Assemble Wraps:

  • Lay tortillas flat. Drizzle each with half the garlic butter sauce.
  • Sprinkle an even layer of mozzarella and cheddar over each tortilla.
  • Top cheeses with cooked chicken and any optional add‑ins.

Roll & Toast:

  • Fold in the sides of each tortilla and roll tightly.
  • Wipe the skillet clean and heat over medium.
  • Place wraps seam‑side down and toast 2–3 minutes per side, until golden and cheese is melted.

Notes

  • Prevent Sogginess: Use low‑moisture cheese and avoid over‑saucing the wrap.
  • Make‑Ahead: Cook chicken and garlic butter sauce up to 2 days in advance; assemble and toast just before serving.
  • Storage: Wrap cooled leftovers in foil and refrigerate up to 3 days. Reheat in a skillet or air fryer for best crispness.
  • Variations: Swap chicken for tofu or mushrooms for a vegetarian version; use whole‑wheat or low‑carb tortillas as desired.