I can’t wait to share my Garlic Chicken Wraps that use a clever pantry trick to keep the cheese contained and the filling tidy in minutes.

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Ingredients

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Chicken: Big protein punch, low carbs, keeps you full, can be lean if trimmed.
Flour tortillas: Soft carb base, gives calories and energy, not super high fiber though.
Garlic: Adds savory punch and aroma, tiny calories, may help immunity a bit.
Cheddar or Mexican cheese: Creamy, melty fat and protein, boosts flavor, watch portion for saturated fat.
Romaine lettuce: Crunchy, low cal, gives fiber and hydration, makes wrap feel lighter.
Tomato: Bright acidic note, adds vitamin C and juices, balances richness nicely.
Lime and cilantro: Lime brings zesty sour, cilantro fresh herbal lift, both brighten flavors.
Mayonnaise or garlic aioli: Silky, tangy mouthfeel, adds calories and richness, swap yogurt to lighten.

Ingredient Quantities

4 large flour tortillas (8 to 10 inch)

1 lb (450 g) boneless skinless chicken breasts, thinly sliced

2 tbsp olive oil

2 tbsp unsalted butter

3 garlic cloves, minced

1 tsp garlic powder

1 tsp paprika

1/2 tsp onion powder

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

1 1/2 cups (150 g) shredded cheddar or Mexican blend cheese

1/2 cup (50 g) shredded mozzarella, optional for extra melt

1 cup shredded romaine lettuce

1 medium tomato, diced

1/4 cup thinly sliced red onion or green onion

1/4 cup mayonnaise or garlic aioli (or ranch if u prefer)

1 tbsp fresh lime juice

1/4 cup chopped fresh cilantro, optional

How to Make this

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1. Prep everything first so you dont panic later: thinly slice the chicken, shred the cheddar (and mozzarella if using), chop the tomato, shred the romaine, thinly slice the red or green onion, and mince the 3 garlic cloves. In a bowl mix mayonnaise (or garlic aioli/ranch) with 1 tbsp lime juice and chopped cilantro if using; season the sauce with a pinch of salt and pepper.

2. Season the chicken: toss the sliced chicken with 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper. Let it sit 5 to 10 minutes so the flavors soak in.

3. Heat a large skillet over medium-high with 2 tbsp olive oil and 1 tbsp unsalted butter. When hot, add the chicken in a single layer (work in batches if needed so you dont overcrowd the pan). Cook about 3 to 4 minutes per side until golden and cooked through.

4. Add the minced garlic in the last 30 to 45 seconds of cooking, stir it into the pan so it gets fragrant but not burnt, then finish with the remaining 1 tbsp butter and a squeeze of the remaining lime juice. Remove the chicken to a plate and let it rest a minute.

5. Warm the tortillas so they bend and wont crack: brush each with a little butter and warm 20 to 30 seconds per side in a clean skillet over medium, or microwave stacked between a damp paper towel for 15 to 20 seconds. Keep them covered with a towel so they stay pliable.

6. Build each wrap: lay a warm tortilla flat, sprinkle a generous layer of shredded cheddar (and a little mozzarella if you love extra melt) down the center so it starts to melt and acts like glue. Top with a portion of the garlicky chicken, then add shredded romaine, diced tomato, and sliced onion.

7. Drizzle the lime mayo/aioli over the fillings, sprinkle chopped cilantro if using, taste and add more salt or pepper if needed.

8. Fold the wrap: fold in the sides then roll tightly seam-side down. For extra crispiness and to finish melting the cheese, place the filled wrap back in the skillet over medium-low, press gently with a spatula and cook about 1 minute per side until golden and sealed.

9. Let rest 1 minute so the cheese sets a bit, slice on the diagonal and serve with extra sauce and lime wedges. Quick tip: if making ahead, wrap in foil and reheat in a 350°F oven for 10 to 12 minutes to keep them crispy.

Equipment Needed

1. Sharp chef’s knife, for thinly slicing chicken and mincing garlic (make sure its sharp so you dont tear the meat)
2. Sturdy cutting board, ideally one for meat and one for veggies
3. Box grater, for shredding cheddar (or buy pre-shredded if youre lazy)
4. Measuring spoons (tsp + tbsp) for the spices and lime juice
5. Large skillet (12-inch works great), nonstick or cast iron for searing and toasting wraps
6. Spatula, for pressing the wrap and flipping gently
7. Tongs, to handle the chicken without stabbing it
8. Mixing bowl and a spoon, to mix the lime mayo/aioli
9. Kitchen towel or clean plate to keep warmed tortillas covered and pliable

FAQ

Q: How do I know when the chicken is done? A: Use an instant read thermometer and pull it at 165°F (74°C). If you don't have one, cook the thin slices over medium high heat about 4 to 6 minutes total until juices run clear. Don't overcook it or you'll dry it out, and let it rest a few minutes so the juices settle.

Q: Can I make these gluten free or vegetarian? A: For gluten free use corn tortillas or a gluten free wrap. For vegetarian swap chicken for firm tofu, tempeh, grilled portobello or halloumi. Press and season tofu or cook the mushrooms until nicely browned so they get good texture and flavor.

Q: Can I make them ahead and store leftovers? A: Yes. Keep the cooked chicken and sauce in an airtight container in the fridge for 3 to 4 days. Keep lettuce and tomato separate so they stay crisp. You can freeze cooked chicken for up to 2 months but assemble wraps fresh after thawing.

Q: How do I get the cheese extra melty and gooey? A: Use a mix with mozzarella or a Mexican blend and shred it fresh if you can. Assemble the wrap and warm it in a skillet over low to medium heat with a lid for 1 to 2 minutes so the cheese melts, or pop it under a hot broiler for a minute. Let it sit a minute before cutting so the cheese sets.

Q: Want more heat or more flavor? A: Add chipotle in adobo, sriracha, or chopped jalapeño to the sauce. A pinch of cayenne or smoked paprika on the chicken kicks it up too. You can also swap mayo for garlic aioli or a little lime crema for extra tang.

Q: Best way to reheat leftovers so wraps stay crispy? A: Reheat in a skillet over medium low with a light spray of oil or in a toaster oven at 350 F for 8 to 10 minutes. Microwave will work fast but may make things soggy, so only use that if you're in a rush.

Cheesy Garlic Chicken Wraps – The Ultimate Flavor Explosion! Recipe Substitutions and Variations

Chicken: swap the breasts for boneless skinless thighs (juicier), shredded rotisserie chicken (super quick), or thinly sliced turkey breast if that’s what you got.
Tortillas: use whole wheat or spinach tortillas, large flour burrito-size, or even big butter lettuce leaves for a lighter, low carb wrap.
Cheese: sub cheddar with Monterey Jack or a Mexican blend, use pepper jack for some heat, or crumble cotija/queso fresco for a fresher tang.
Mayonnaise/aioli: replace with plain Greek yogurt or sour cream for tang and less fat, mashed avocado for creaminess, or salsa/ranch if you want more zip.

Pro Tips

1. dont crowd the skillet, for real. cook the chicken in a single-ish layer so it browns instead of stews, and if a piece is overlapping just do another quick batch. browned bits = flavor, and less crowding means juices stay put so the wrap wont go soggy.

2. pat the chicken dry and slice across the grain into thin pieces, not fat chunks. thinner slices cook faster and stay tender, plus they soak up more of the garlic lime sauce. let it rest a minute after cooking so the juices settle, otherwise the wrap gets wet.

3. cheese-first trick works wonders: drop a good handful of the shredded cheese on the warm tortilla before you pile on the chicken so it melts and glues everything together. use a mix with a little mozz or a melty cheese if you want that stretchy pull, and press the assembled wrap back in the pan briefly to crisp the outside and seal the seam.

4. keep the sauce separate until last minute and taste it, add more lime or salt if it seems flat. if storing leftovers, wrap tightly and heat in an oven or skillet to bring back the crisp instead of a microwave, and if you make them ahead pack the greens and tomato apart so they dont get soggy.

Cheesy Garlic Chicken Wraps – The Ultimate Flavor Explosion! Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I can't wait to share my Garlic Chicken Wraps that use a clever pantry trick to keep the cheese contained and the filling tidy in minutes.

Servings

servings

Calories

915

kcal

Equipment: 1. Sharp chef’s knife, for thinly slicing chicken and mincing garlic (make sure its sharp so you dont tear the meat)
2. Sturdy cutting board, ideally one for meat and one for veggies
3. Box grater, for shredding cheddar (or buy pre-shredded if youre lazy)
4. Measuring spoons (tsp + tbsp) for the spices and lime juice
5. Large skillet (12-inch works great), nonstick or cast iron for searing and toasting wraps
6. Spatula, for pressing the wrap and flipping gently
7. Tongs, to handle the chicken without stabbing it
8. Mixing bowl and a spoon, to mix the lime mayo/aioli
9. Kitchen towel or clean plate to keep warmed tortillas covered and pliable

Ingredients

4 large flour tortillas (8 to 10 inch)
1 lb (450 g) boneless skinless chicken breasts, thinly sliced
2 tbsp olive oil
2 tbsp unsalted butter
3 garlic cloves, minced
1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
1 1/2 cups (150 g) shredded cheddar or Mexican blend cheese
1/2 cup (50 g) shredded mozzarella, optional for extra melt
1 cup shredded romaine lettuce
1 medium tomato, diced
1/4 cup thinly sliced red onion or green onion
1/4 cup mayonnaise or garlic aioli (or ranch if u prefer)
1 tbsp fresh lime juice
1/4 cup chopped fresh cilantro, optional

Directions

Prep everything first so you dont panic later: thinly slice the chicken, shred the cheddar (and mozzarella if using), chop the tomato, shred the romaine, thinly slice the red or green onion, and mince the 3 garlic cloves. In a bowl mix mayonnaise (or garlic aioli/ranch) with 1 tbsp lime juice and chopped cilantro if using; season the sauce with a pinch of salt and pepper.
Season the chicken: toss the sliced chicken with 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp onion powder, 1 tsp kosher salt and 1/2 tsp black pepper. Let it sit 5 to 10 minutes so the flavors soak in.
Heat a large skillet over medium-high with 2 tbsp olive oil and 1 tbsp unsalted butter. When hot, add the chicken in a single layer (work in batches if needed so you dont overcrowd the pan). Cook about 3 to 4 minutes per side until golden and cooked through.
Add the minced garlic in the last 30 to 45 seconds of cooking, stir it into the pan so it gets fragrant but not burnt, then finish with the remaining 1 tbsp butter and a squeeze of the remaining lime juice. Remove the chicken to a plate and let it rest a minute.
Warm the tortillas so they bend and wont crack: brush each with a little butter and warm 20 to 30 seconds per side in a clean skillet over medium, or microwave stacked between a damp paper towel for 15 to 20 seconds. Keep them covered with a towel so they stay pliable.
Build each wrap: lay a warm tortilla flat, sprinkle a generous layer of shredded cheddar (and a little mozzarella if you love extra melt) down the center so it starts to melt and acts like glue. Top with a portion of the garlicky chicken, then add shredded romaine, diced tomato, and sliced onion.
Drizzle the lime mayo/aioli over the fillings, sprinkle chopped cilantro if using, taste and add more salt or pepper if needed.
Fold the wrap: fold in the sides then roll tightly seam-side down. For extra crispiness and to finish melting the cheese, place the filled wrap back in the skillet over medium-low, press gently with a spatula and cook about 1 minute per side until golden and sealed.
Let rest 1 minute so the cheese sets a bit, slice on the diagonal and serve with extra sauce and lime wedges. Quick tip: if making ahead, wrap in foil and reheat in a 350°F oven for 10 to 12 minutes to keep them crispy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.