Description
Cheesy Garlic Chicken Wraps feature tender, perfectly seasoned chicken sliced thin and enveloped in warm flour tortillas, generously coated with a rich, molten garlic-infused cheese sauce. This easy-to-make recipe balances indulgent flavors and convenience, making it an ideal satisfying meal for any occasion or crowd.
Ingredients
Scale
Chicken Marinade
- 1.5 lbs boneless, skinless chicken breasts (3-4 medium)
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp black pepper
- ½ tsp salt
Cheesy Garlic Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk, warmed
- 4 cloves garlic, minced
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- ¼ tsp salt
- â…› tsp black pepper
- Pinch red pepper flakes (optional)
Wrap Assembly
- 8 large flour tortillas (10-inch diameter)
- 2 cups shredded romaine lettuce or mixed greens
- 1 large ripe tomato, diced or sliced
- ½ red onion, thinly sliced (optional)
- Pickled jalapeños (optional)
- Avocado (optional)
Instructions
- Marinate Chicken: Slice chicken breasts into ½-inch thick cutlets and pound for uniform thickness if needed. In a bowl, combine olive oil, minced garlic, smoked paprika, dried oregano, black pepper, and salt. Add chicken pieces, toss to coat evenly, and refrigerate for at least 30 minutes to infuse flavors.
- Cook Chicken: Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear the chicken cutlets in a single layer for 3-4 minutes on each side until golden brown and cooked through to an internal temperature of 165°F (74°C). Cook in batches if necessary to avoid overcrowding. Remove cooked chicken, tent with foil, and let rest for 5-10 minutes. Then slice chicken into thin strips or dice.
- Prepare Cheesy Garlic Sauce: Melt butter in a saucepan over medium heat and whisk in flour to form a roux, cooking for 1-2 minutes. Add minced garlic and cook for an additional minute until fragrant. Gradually whisk in warmed whole milk until smooth and thickened, about 3-5 minutes. Reduce heat to low and stir in cream cheese, mozzarella, cheddar, and Parmesan cheeses until fully melted and sauce is smooth. Season with salt, black pepper, and optional red pepper flakes. Fold in chopped fresh parsley. Keep the sauce warm.
- Prepare Wrap Fillings: Wash and dry romaine lettuce, then shred or chop. Dice or slice the tomato. Thinly slice the red onion, optionally soaking in cold water for 10-15 minutes to mellow its flavor. Prepare any optional toppings such as pickled jalapeños or sliced avocado.
- Assemble Wraps: Warm the flour tortillas until pliable using microwave, skillet, or oven and keep covered to stay soft. Lay one warm tortilla flat and spread 2-3 tablespoons of the warm cheesy garlic sauce onto the center, leaving a one-inch border. Top with ¼ to ⅓ cup cooked chicken strips, then add shredded lettuce, diced tomato, sliced onion, and any optional extras. Fold the left and right sides inward, then fold the bottom edge tightly over the fillings and roll up firmly away from you to form a tight wrap.
- Serve: Serve the Cheesy Garlic Chicken Wraps immediately, whole or cut diagonally. Enjoy as a delicious, hearty meal perfect for lunch or dinner.
Notes
- Marinating the chicken for longer than 30 minutes (up to 4 hours) can deepen the flavors.
- If preferred, substitute flour tortillas for whole wheat or gluten-free tortillas for dietary needs.
- The cheesy garlic sauce can be made ahead and gently reheated before assembling.
- Adjust the level of red pepper flakes to control spiciness.
- Optional vegetables add freshness and texture, but can be omitted or substituted based on preference.
- Use an instant-read thermometer to ensure chicken is safely cooked to 165°F (74°C).
