Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps are a quick, savory, and irresistibly satisfying meal perfect for lunch, dinner, or an easy on-the-go bite. Tender garlic-seasoned chicken is wrapped up with melted cheese and your favorite toppings in a soft tortilla, then grilled or toasted until crispy and golden. I love how customizable and crave-worthy these wraps are—and how they always hit the spot when I want something quick and cheesy.

Why You’ll Love This Recipe

I love this recipe because it’s fast, flavorful, and versatile. The garlic and cheese create a rich, melty filling that works beautifully with juicy chicken, and everything is wrapped in a crisp tortilla for the perfect handheld meal. Whether I make it with leftover chicken or cook it fresh, these wraps are always a hit—and easy to make with pantry staples.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts or thighs (cooked and sliced or shredded)
olive oil or butter
garlic (minced)
salt
pepper
paprika (optional)
shredded mozzarella, cheddar, or a cheese blend
large flour tortillas or wraps
optional additions: ranch dressing, spinach, tomato slices, red onion, cooked bacon, fresh parsley

Directions

1. I heat a skillet with olive oil or butter over medium heat and sauté the garlic for about 1 minute until fragrant.

2. I add the chicken to the pan and toss with garlic, salt, pepper, and paprika, heating it through and letting it absorb the flavor.

3. I warm the tortillas slightly so they’re flexible, then lay them out and sprinkle cheese down the center.

4. I spoon the garlic chicken over the cheese and add any optional toppings I’m using.

5. I fold in the sides of the tortilla, then roll it up tightly like a burrito.

6. I grill the wraps seam-side down in a skillet or panini press over medium heat until the outside is golden and the cheese inside is melted—about 2–3 minutes per side.

7. I slice in half and serve warm.

Servings and timing

This recipe makes 4 wraps.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I use buffalo sauce or BBQ sauce with the garlic chicken for a twist. I’ve also made a Mediterranean version with feta, spinach, and sun-dried tomatoes. For extra richness, I spread a bit of cream cheese or garlic aioli inside the wrap before rolling. When I want a vegetarian version, I swap the chicken for sautéed mushrooms or chickpeas.

Storage/Reheating

I store leftover wraps wrapped in foil or an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet over low heat or in a toaster oven until the outside is crisp and the cheese is melty again. I avoid microwaving if I want to keep the tortilla crispy.

FAQs

Can I use leftover rotisserie chicken?

Yes, and I do it often. It saves time and still absorbs the garlic flavor well when tossed in the pan.

What’s the best cheese for this recipe?

Mozzarella melts beautifully, but I also like cheddar or Monterey Jack for extra flavor. I sometimes mix two kinds for more depth.

Can I bake these instead of pan-grilling?

Yes, I place the wraps seam-side down on a baking sheet and bake at 375°F (190°C) for about 10–12 minutes, flipping once if I want them extra crisp.

Can I make them ahead of time?

Yes, I assemble and wrap them ahead, then store them in the fridge until I’m ready to grill or bake. Great for meal prep.

How do I keep the wrap from falling apart?

I don’t overfill them and make sure to fold the sides in before rolling tightly. Grilling seam-side down first also helps seal them.

Conclusion

Cheesy garlic chicken wraps are the perfect answer to those busy days when I want something quick, hearty, and packed with flavor. They’re melty, crispy, and endlessly customizable—ideal for lunchboxes, dinners, or anytime I’m craving a cheesy, garlicky bite. Whether served with a side salad or just as-is, they always leave me satisfied.

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