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When I want something the whole family will love and don't have time to fuss, I throw together these Cheesy Garlic Chicken Wraps. You get juicy chicken tossed in creamy, garlicky mayo, plus a ton of melted cheese, all bundled inside a hot, toasted tortilla. The wraps disappear at dinner, whether it's my picky kids or hungry grown-ups at the table.
I first whipped these up on a night when only comfort food would do. Now, they’re one of the fastest dinner fixes I rely on all the time.
Tasty Ingredients
- Butter: This is what gives your wrap that golden crispy outside when you grill it up
- Fresh parsley: Chop it right before serving for bright color and flavor
- Salt and pepper: Just the basics—freshly cracked pepper always steps it up
- Paprika: Use sweet or smoky, whatever you like best, for a hint of smoky kick
- Dried oregano: A sprinkle gives you that subtle, herby lift—make sure it’s still green and fresh
- Olive oil: Adds richness and helps season the chicken—good extra-virgin gives best taste
- Garlic cloves: Freshly minced for lots of zippy aroma (go heavy if you’re a garlic fan!)
- Mayonnaise: Your base for the creamy garlic sauce—pick one that’s super smooth
- Mozzarella cheese: Shred your own from a block for that super stretchy, melty result
- Cooked chicken breast: Rotisserie is fast, but you can poach your own for mega-juiciness
- Flour tortillas: Bigger, soft tortillas work best for holding everything and getting crispy
How To Make It
- Grill the Wraps:
- Use medium heat with a bit of butter in your skillet or griddle. Put the wraps seam down and cook 3-ish minutes each side—press with your spatula until the cheese melts and the wrap turns golden and crunchy.
- Roll ‘Em Up:
- Fold in the sides, then roll each one burrito-style. Squeeze the ends a bit to keep everything tucked inside.
- Fill the Tortillas:
- Start with your tortilla open on the counter. Spread a thick layer of garlic sauce right to the edges (leave a half inch plain), pile on chicken, toss on mozzarella, and finish with a sprinkle of parsley.
- Get Your Chicken Ready:
- Heat shredded chicken in a skillet with olive oil, salt, and pepper. Stir for about 4 minutes so it’s piping hot and tasty all the way through.
- Mix Up Garlic Mayo:
- Stir up mayo, minced garlic, oregano, and paprika in a bowl. Let it chill so the flavors come together while you prep the rest.
I always go for mozzarella because it melts so good and pulls like a dream. Once my youngest tried to stretch the cheese as far as she could—her grin was priceless. Little moments like that are what keep these dinners special for us.
Best Ways to Store
Stash leftover Cheesy Garlic Chicken Wraps in foil or an airtight box in the fridge—they’ll be good for up to three days. Want to bring back some crunch? Just toss them into a skillet on low or hit the toaster oven. Freezing works too: wrap tight in plastic and foil, and they'll hold for two months. Thaw overnight in the fridge so your tortillas stay soft.
Easy Swaps
Switch up with cooked turkey or rotisserie chicken if that’s what you have. If mozzarella’s out, cheddar or Monterey Jack are great fills. For a lighter garlic sauce, go with Greek yogurt instead of mayo. Throw in some spinach or arugula before grilling for a hit of green freshness.
Serving Ideas
These wraps go great with tomato soup or a fresh salad with vinaigrette. You could slice them in half and set out as appetizers or party nibbles. For a flavor boost, pair with some pickles or a splash of hot sauce.
Where It Comes From
Chicken wraps come from all sorts of American and TexMex styles. What sets these apart is that kick of Italian flavors with garlic, cheese, and herbs. My spin is grilling them like you do quesadillas—crispy, melty, and totally crowd-pleasing.
Frequently Asked Cooking Questions
- → What’s a good way to get tortillas nice and crisp?
Once the wraps are ready, put them in a buttered pan over medium heat. Let each side get nicely browned and crunchy.
- → Is it okay to swap out mozzarella for something else?
Definitely. Monterey Jack or provolone both melt smoothly and taste great here instead of mozzarella.
- → How should I pull apart the chicken?
Grab two forks and just pull the cooked chicken apart, or use the stand mixer on low for super quick shredding.
- → What can I add to make the garlic sauce thicker?
Toss in some sour cream or Greek yogurt with the mayo for more tang and a silkier sauce.
- → Can I prepare these ahead of time?
You sure can! Chill the wraps in the fridge and grill them up later for best crunch and taste.