Quick Cheesy Garlic Chicken Wraps (Print Version)
Craving Cheesy Garlic Chicken Wraps? This easy recipe brings creamy, garlicky chicken in soft tortillas. Perfect for a quick, satisfying meal.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Contains Dairy, Gluten (if using wheat tortillas)
# Ingredients:
→ Main Players
01 -
1 lb (450g) boneless, skinless chicken breast, cut into bite-sized pieces
02 -
8 large flour tortillas
03 -
4 oz (113g) cream cheese, softened
04 -
1 cup (113g) shredded cheese blend (Monterey Jack, cheddar, or Mexican blend)
→ Flavor Boosters
05 -
3-4 cloves garlic, minced (or more, if you're like me!)
06 -
1/2 tsp onion powder
07 -
1/2 tsp dried parsley
08 -
1/2 tsp salt (or to taste)
09 -
1/4 tsp black pepper (or to taste)
10 -
Pinch of red pepper flakes (optional, for a slight kick)
→ For Assembly & Finishing
11 -
1 tbsp olive oil
12 -
2 tbsp fresh chives, chopped (optional, for garnish)
# Instructions:
01 -
First things first, cut your chicken breasts into nice, even bite-sized pieces. I try to make them roughly the same size so they cook evenly – nobody wants chewy bits! Then, grab your favorite skillet, drizzle in a bit of olive oil, and get it nice and hot over medium-high heat. You want to hear that satisfying sizzle when the chicken hits the pan. This is where the magic starts to happen, honestly.
02 -
Toss the chicken into the hot skillet. Let it cook, stirring occasionally, until it's beautifully browned and cooked through. This usually takes about 5-7 minutes. Don't rush it! Once it's done, sprinkle in your onion powder, dried parsley, salt, pepper, and those red pepper flakes. Give it a good stir, letting those spices wake up in the heat. I always take a deep sniff here; it smells so good, like a proper dinner is coming!
03 -
Now for the good part! Reduce the heat to low. Add your softened cream cheese and that glorious minced fresh garlic to the pan with the chicken. Stir, stir, stir until the cream cheese is fully melted and coating every piece of chicken. Then, pile in your shredded cheese. Keep stirring gently until all the cheese has melted into a gooey, irresistible sauce. This is the heart of our Cheesy Garlic Chicken Wraps. Don't let it stick, keep that stirring going!
04 -
While your filling is staying warm on low, grab your tortillas. I like to warm them slightly in a separate dry skillet for about 15-20 seconds per side, or a quick zap in the microwave for 10-15 seconds. It makes them so much more pliable and less likely to crack when you fold them. I’ve definitely skipped this step before and ended up with sad, torn wraps. Don't be like past me!
05 -
Lay out a warm tortilla on a clean surface. Spoon a generous amount of that warm, cheesy garlic chicken filling right down the center. Don't overfill it, though – that's a mistake I've made countless times, and then everything just oozes out. Fold in the sides, then roll it up tightly from the bottom, burrito-style. Repeat with the rest of your tortillas and filling. It's a bit of a messy job, but so worth it!
06 -
If you want a little extra crispness, you can quickly sear your assembled wraps in a dry skillet over medium heat for about 1-2 minutes per side, just until they're lightly golden. This step is totally optional, but it adds a nice texture. Garnish with fresh chives if you’re feeling fancy. These Cheesy Garlic Chicken Wraps are best served immediately, warm and gooey. Enjoy!
# Notes:
01 -
Don't overcook the chicken; dry chicken makes for a sad wrap, I learned that the hard way.
02 -
When adding the cheese, keep the heat low to avoid a greasy, separated sauce.
03 -
Warming the tortillas is a game-changer for easy rolling and avoiding tears.
04 -
A squeeze of fresh lime juice at the end adds amazing brightness to the filling.
# Equipment Needed:
01 -
Large skillet
02 -
cutting board
03 -
sharp knife
# Nutrition (Per Serving):
Calories: 550
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 35g