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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.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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.