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cheesy garlic chicken wraps

chef Laya
These cheesy garlic chicken wraps are filled with tender seasoned chicken, creamy garlic sauce, mozzarella, cheddar cheese, and warm flour tortillas. Toast them in a skillet for an easy crispy 25-minute dinner.
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Prepr Time 10 minutes
Cooking Time 15 minutes
ToTal Time 25 minutes
Type of plate Dinner
kitchen American
Serving 4

Ingredients
  

  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breast, cut into small bite-size pieces
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • ½ teaspoon salt plus more to taste
  • ¼ teaspoon black pepper
  • 1 tablespoon butter
  • 3 garlic cloves minced
  • 4 ounces cream cheese softened and cut into cubes
  • ¼ cup milk
  • 1 cup mozzarella cheese freshly shredded
  • 1 cup cheddar cheese freshly shredded
  • 4 large flour tortillas about 10 inches each
  • 1 tablespoon butter or olive oil for toasting the wraps
  • Chopped parsley red pepper flakes, ranch, garlic aioli, or hot sauce, optional for serving

Instructions
 

  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
  • Add the diced chicken breast. Season with Italian seasoning, paprika, salt, and black pepper.
  • Cook the chicken for 6 to 8 minutes, stirring occasionally, until browned and fully cooked. Check that the thickest pieces reach 165°F / 74°C.
  • Reduce the heat to medium-low. Add 1 tablespoon butter and the minced garlic. Cook for 30 seconds, stirring constantly, until fragrant.
  • Add the cream cheese and milk. Stir until the cream cheese melts into a creamy garlic sauce that coats the chicken.
  • Remove the skillet from the heat. Stir in ½ cup mozzarella and ½ cup cheddar cheese until melted. Reserve the remaining cheese for assembling the wraps.
  • Place a tortilla on a clean work surface. Add about ¼ cup mozzarella and cheddar cheese in the center, then spoon one-quarter of the creamy garlic chicken filling over the cheese.
  • Fold the sides of the tortilla inward, then roll it tightly into a wrap. Repeat with the remaining tortillas, chicken filling, and cheese.
  • Lightly grease a clean skillet with butter or olive oil and heat it over medium heat.
  • Add the wraps seam-side down. Cook for 2 to 3 minutes per side, pressing gently with a spatula, until golden brown, crisp, and the cheese is melted.
  • Let the wraps rest for 1 to 2 minutes. Slice in half and serve with parsley, red pepper flakes, ranch, garlic aioli, or hot sauce if desired.

Notes

  • Use 3 cups shredded rotisserie chicken instead of raw chicken breast for a faster version. Warm it with the garlic butter and seasonings before adding cream cheese.
  • Use mozzarella and cheddar for the best balance of meltiness and flavor, or substitute Monterey Jack, provolone, pepper jack, or a Mexican cheese blend.
  • Do not overfill the tortillas; overfilled wraps are harder to seal and can split in the skillet.
  • For air-fryer wraps, lightly oil the outside and air fry at 375°F / 190°C for 6 to 8 minutes, turning halfway through.
  • Store cooked chicken filling in an airtight container in the refrigerator for 3 to 4 days. Refrigerate leftovers promptly, and reheat chicken to 165°F / 74°C before eating.
  • Freeze un-toasted assembled wraps for up to 2 months for best quality.