Cheesy Garlic Chicken Wraps (Print)

Juicy garlic chicken with melted cheese and crisp veggies in soft tortillas. Ready in just 30 minutes.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1 pound)
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon dried Italian herbs
05 - ½ teaspoon paprika
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Cheese

08 - 1 cup shredded mozzarella cheese (about 4 ounces)
09 - ½ cup shredded cheddar cheese (about 2 ounces)

→ Vegetables

10 - 1 cup romaine lettuce, shredded
11 - 1 medium tomato, diced
12 - ½ small red onion, thinly sliced

→ Wraps & Sauce

13 - 4 large flour tortillas (10-inch diameter)
14 - ¼ cup mayonnaise
15 - 1 tablespoon plain Greek yogurt
16 - 1 teaspoon lemon juice

# How To Make:

01 - Slice the chicken breasts into thin, even strips approximately ½ inch wide for uniform cooking.
02 - Combine chicken strips with olive oil, minced garlic, Italian herbs, paprika, salt, and black pepper in a mixing bowl. Toss thoroughly until each piece is evenly coated.
03 - Heat a non-stick skillet over medium-high heat. Add seasoned chicken and cook for 6–8 minutes, stirring frequently, until golden brown and cooked through with an internal temperature of 165°F. Remove from heat.
04 - Whisk together mayonnaise, Greek yogurt, and lemon juice in a small bowl until smooth and fully incorporated.
05 - Heat tortillas in a dry skillet for 15–20 seconds per side or microwave for 20 seconds until pliable and easy to fold.
06 - Lay each warm tortilla flat. Spread approximately 1 tablespoon of sauce in the center, leaving a 1-inch border around the edges.
07 - Layer shredded lettuce, diced tomato, and sliced red onion over the sauce. Add cooked chicken strips, then distribute mozzarella and cheddar cheese evenly among the four wraps.
08 - Fold both sides of the tortilla inward toward the center. Roll tightly from the bottom edge upward, ensuring all fillings are securely enclosed.
09 - For a crispy exterior, place wraps seam-side down in a skillet over medium heat. Cook for 1–2 minutes per side until cheese melts and tortilla develops golden-brown grill marks.
10 - Slice each wrap diagonally in half and serve immediately while warm.

# Expert Tips:

01 -
  • The sauce is a total game changer and you probably have everything in your fridge right now
  • These come together in under 30 minutes but taste like something from a wrap shop
  • You can customize the fillings based on whatever needs using up in your crisper drawer
02 -
  • Cold tortillas will crack and break when you try to roll them, so never skip the warming step
  • Do not overcrowd your pan when cooking the chicken or it will steam instead of getting that golden sear
  • The sauce tastes better after it sits for 10 minutes, so make it first while the chicken cooks
03 -
  • Pat your chicken dry with paper towels before seasoning so it gets a nice golden sear
  • Let the chicken rest for 5 minutes after cooking so the juices redistribute

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