Cheesy Garlic Chicken Wraps Recipe

Cheesy Garlic Chicken Wraps is a handheld meal featuring tender, garlicky chicken, melty cheese, crisp veggies, and a soft tortilla – ideal for quick dinners, packed lunches, or casual entertaining. Cheesy Garlic Chicken Wraps bring rich, savory flavor together with speedy prep for busy weeknights.

Cheesy Garlic Chicken Wraps are easy to customize and scale for families or meal prep. Cheesy Garlic Chicken Wraps deliver comforting, crowd-pleasing results with minimal fuss. If you love quick chicken ideas, check this air fryer teriyaki chicken recipe for more weeknight inspiration.

What Makes This Recipe So Special

This version focuses on maximum flavor with simple techniques: searing the chicken for a brown crust, finishing with garlic butter for aroma, and layering the cheese so every bite is molten.

The ingredients are familiar and the method is forgiving – you can swap the chicken for turkey, add roasted peppers, or use a grain-free wrap for dietary needs. The balance of tangy sauce, fresh veggies, and gooey cheese makes these wraps satisfying and portable.

Why this recipe works:

• Fast weeknight assembly – most of the work is seasoning and a quick pan-sear
• Crowd-pleasing textures – crunchy lettuce, soft tortilla, melty cheese
• Easy to scale for meal prep or larger gatherings

Yields: 4 wraps
Hands-on time: 20 minutes
Total time: 35 minutes

Ingredients

• 1 lb (450 g) boneless skinless chicken breasts – thinly sliced or pounded thin
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 4 cloves garlic – minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes – optional for heat
• 4 large flour tortillas (10-inch)
• 1 1/2 cups shredded cheddar cheese (or Mexican blend)
• 1 cup shredded romaine or thinly sliced iceberg lettuce
• 1 medium tomato – diced
• 1/4 cup red onion – thinly sliced
• 2 tbsp fresh parsley – chopped
• 1/3 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp lemon juice
• 1/2 cup sliced avocado – optional

Equipment

• Heavy skillet (cast iron preferred)
• Cutting board and chef’s knife
• Measuring spoons and cups
• Spatula or tongs
• Grater for cheese

Prep Notes

• Pat the chicken dry and slice against the grain for tenderness.
• Mix the quick sauce: stir together mayonnaise, sour cream, and lemon juice; season lightly with salt and pepper.
• Grate the cheese so it melts quickly when assembling.

Steps

(Count only the main action steps below – preheat is a quick note and not counted as step 1.)

Preheat note: Place a skillet over medium-high heat while you season the chicken. A hot pan gives a better sear.

Season and Sear the Chicken

Prep: Combine salt, pepper, smoked paprika, onion powder, and red pepper flakes in a small bowl and rub evenly over both sides of the chicken slices.
Cook: Add 1 tbsp olive oil to the hot skillet and sear chicken in a single layer for 3-4 minutes per side until golden-brown and cooked through (internal temp 165F). Remove chicken and let rest for 5 minutes.

(Cheesy Garlic Chicken Wraps tip – resting the chicken helps juices redistribute, keeping bites moist.)

Build the Garlic Butter

Melt and mix: Reduce heat to medium, add 2 tbsp butter and the minced garlic to the skillet. Cook for 30-45 seconds until fragrant, stirring constantly to prevent burning. Return the sliced chicken to the pan and toss to coat in garlic butter for 1 minute.

Prepare the Filling Components

Chop and shred: While chicken finishes, dice the tomato, slice the red onion, shred lettuce, and grate the cheese. Stir the quick lemon-mayo sauce to a smooth consistency.

Warm the Tortillas and Cheese

Warm: Place tortillas in the skillet for 15-20 seconds per side to make them pliable. Layer shredded cheese on half of each warm tortilla and return briefly to the skillet so the cheese starts to melt – about 30 seconds.

Assemble the Wraps

Layer: Spoon garlic-buttered chicken onto the melty cheese, add lettuce, tomato, red onion, avocado slices, and a drizzle of the lemon-mayo sauce. Sprinkle with fresh parsley.

Fold and Toast

Roll: Fold the bottom up, then fold the sides, and roll tightly. Place each wrap back in the skillet seam-side down for 1-2 minutes to seal and crisp the exterior.

Rest and Slice

Finish: Let the wrap rest for 1 minute, then slice in half on the bias. Serve immediately.

Tips, Tricks, and Troubleshooting

• If the chicken is thick, slice it thinner or pound it to an even thickness – that improves searing and cook time.
• For extra garlicky flavor, add a light sprinkle of roasted garlic powder to the seasoning mix.
• To prevent soggy wraps, pat tomatoes dry and add sauce sparingly – you can always serve sauce on the side.
• Swap the flour tortilla for a whole wheat or spinach wrap for variety.
• Want a smoky kick? Grill the chicken instead of searing.
• If cheese doesn’t melt fully, cover the skillet briefly to trap steam and speed melting.
• Make-ahead trick: cook and slice the chicken, store in an airtight container for up to 3 days – assemble and warm at serving time.

Here’s another comforting idea if you’re in a soup mood – try this amazing chicken pot pie soup for a cozy pairing.

Serving Suggestions

Serve these with simple sides:

• Crispy sweet potato fries or oven-baked fries
• A crisp tossed salad with lemon vinaigrette
• Pickled jalapenos or a side of salsa
• Duplicate middle mention – Cheesy Garlic Chicken Wraps make great picnic food and pair nicely with cold slaw

(That last bullet intentionally uses the exact recipe name for easy searchability.)

Storage and Make-Ahead

• Refrigerate: Store assembled wraps (un-cut) wrapped tightly in plastic wrap or foil for up to 24 hours – after that, the tortilla softens. For best texture, store components separately: chicken and sauce in airtight containers for up to 3 days, and assemble fresh.
• Freeze: You can freeze individually wrapped, cooked chicken pieces in a freezer bag for up to 2 months. Thaw overnight in the fridge before assembling.
• Reheat: Reheat in a 350F oven for 8-10 minutes or in a skillet on medium heat to crisp the tortilla and re-melt cheese.

Nutrition (per wrap – approximate)

• Calories: 520
• Protein: 36 g
• Fat: 30 g
• Carbs: 28 g
• Fiber: 2 g
  
  Values vary by exact ingredients and portion sizes.

Safety and Notes

• Cook chicken to an internal temperature of 165F for safety.
• Avoid cross-contamination – use separate cutting boards for raw chicken and produce.
• If serving children or elderly guests, keep the heat from red pepper flakes minimal or omit entirely.

FAQs

Conclusion

Cheesy Garlic Chicken Wraps offer a winning combination of speed, comfort, and crowd-pleasing flavor – they’re great for weeknight dinners, meal prep, or casual entertaining. The garlic butter and melty cheese are the small details that make a big difference, delivering juicy bites that are both satisfying and portable.

If you tried this method, please leave a comment and a star rating below – it helps other readers and lets me know what you loved or adjusted.

Share the recipe on Pinterest or Facebook to spread the deliciousness. For a quick reference and printable version, see this recipe for Cheesy Garlic Chicken Wraps. What variations did you try – extra veggies, a different cheese, or a spicy sauce? Let us know below!

Cheesy Garlic Chicken Wraps

A handheld meal featuring tender, garlicky chicken, melty cheese, and crisp veggies wrapped in a soft tortilla, perfect for quick dinners or packed lunches.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 wraps

Course: Lunch, Main Course

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

  

Chicken and Seasoning

• 1 lb boneless skinless chicken breasts – thinly sliced or pounded thin
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 4 cloves garlic – minced
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp onion powder
• 1/4 tsp red pepper flakes – optional for heat

Wrap Components

• 4 large flour tortillas (10-inch)
• 1 1/2 cups shredded cheddar cheese (or Mexican blend)
• 1 cup shredded romaine or thinly sliced iceberg lettuce
• 1 medium tomato – diced
• 1/4 cup red onion – thinly sliced
• 2 tbsp fresh parsley – chopped
• 1/3 cup mayonnaise
• 2 tbsp sour cream
• 1 tbsp lemon juice
• 1/2 cup sliced avocado – optional

Method

 

Preparation

1. Pat the chicken dry and slice against the grain for tenderness.
2. Mix the quick sauce: stir together mayonnaise, sour cream, and lemon juice; season lightly with salt and pepper.
3. Grate the cheese so it melts quickly when assembling.

Cooking

1. Preheat a skillet over medium-high heat.
2. Combine salt, pepper, smoked paprika, onion powder, and red pepper flakes in a small bowl and rub evenly over both sides of the chicken slices.
3. Add 1 tbsp olive oil to the hot skillet and sear chicken in a single layer for 3-4 minutes per side until golden-brown and cooked through (internal temp 165F). Remove chicken and let rest for 5 minutes.
4. Reduce heat to medium, add 2 tbsp butter and the minced garlic to the skillet. Cook for 30-45 seconds until fragrant, stirring constantly. Return sliced chicken to the pan and toss to coat in garlic butter for 1 minute.
5. Warm tortillas in the skillet for 15-20 seconds per side. Layer shredded cheese on half of each warm tortilla and return briefly to the skillet for about 30 seconds to let the cheese start to melt.
6. Spoon garlic-buttered chicken onto the melty cheese, add lettuce, tomato, red onion, avocado slices, and drizzle with the lemon-mayo sauce. Sprinkle with fresh parsley.
7. Fold the bottom of the tortilla up, then fold the sides and roll tightly. Place each wrap seam-side down in the skillet for 1-2 minutes to seal and crisp the exterior.
8. Let the wrap rest for 1 minute, then slice in half on the bias and serve immediately.

Notes

To prevent soggy wraps, pat tomatoes dry and add sauce sparingly; you can always serve sauce on the side. For extra garlicky flavor, add a sprinkle of roasted garlic powder to the seasoning mix.