Description
These Cheesy Garlic Chicken Wraps are the ultimate comfort-food lunch or dinner. Juicy, seasoned chicken breasts are seared to perfection, then layered with gooey melted cheese, tangy garlic sauce, fresh veggies, and wrapped up warm and golden. They’re simple to make, packed with flavor, super satisfying, and perfect for a quick weeknight meal.
Ingredients
Units
Scale
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Garlic Sauce
- 1/4 cup mayonnaise
- 1 tablespoon plain Greek yogurt or sour cream
- 1 tablespoon fresh lemon juice
- 2 cloves garlic, minced
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh parsley
For Assembly
- 4 large flour tortillas (10-inch)
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 1 small tomato, thinly sliced
- 1 cup shredded lettuce
- 1/2 small red onion, thinly sliced
- Nonstick cooking spray or a drizzle of olive oil (for toasting the wraps)
Instructions
- Prepare and cook the chicken: Pat chicken breasts dry and slice them into strips. In a bowl, toss chicken with olive oil, garlic powder, smoked paprika, salt, and black pepper until well coated. Heat a large skillet over medium-high heat. Cook chicken strips for 3-4 minutes per side until golden brown and cooked through. Transfer to a plate and set aside.
- Make the garlic sauce: In a small bowl, whisk together mayonnaise, Greek yogurt (or sour cream), lemon juice, minced garlic, salt, and parsley until smooth. Taste and adjust seasoning as needed.
- Warm the tortillas: Heat each tortilla in a dry skillet for 20-30 seconds per side until pliable and warm, then cover with a towel to keep warm while assembling.
- Assemble the wraps: Lay a warm tortilla flat. Spread about one tablespoon of garlic sauce over the center. Top with a handful of lettuce, a few tomato slices, red onion, a generous portion of cooked chicken, and a blend of mozzarella and cheddar cheeses.
- Wrap and toast: Fold the sides of the tortilla in, then roll it up tightly from the bottom. Lightly coat a nonstick skillet with cooking spray or a drizzle of olive oil, and place the filled wrap seam-side down. Cook over medium heat for 2-3 minutes per side, pressing lightly with a spatula, until the wrap is golden brown and the cheese has melted.
- Serve: Remove from pan, slice in half if desired, and serve immediately while hot and melty.
Notes
- Try adding sliced avocado or a bit of hot sauce for extra flavor.
- Use rotisserie or leftover chicken for even faster prep.
- For a low-carb option, use low-carb tortillas or lettuce wraps.
- You can substitute shredded rotisserie chicken if desired. Just warm it with the seasonings.
Nutrition
- Serving Size: 1 wrap
- Calories: 420
- Sugar: 3g
- Sodium: 730mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
