Cheesy Garlic Chicken Wraps (Printer-friendly)

Tender chicken strips seasoned with garlic and spices, topped with melted mozzarella and cheddar, wrapped in warm tortillas with fresh veggies.

# What You’ll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon paprika
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon black pepper
06 - 2 cloves garlic, minced

→ Cheese

07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup shredded cheddar cheese

→ Wraps & Fillings

09 - 4 large flour tortillas
10 - 1 cup shredded lettuce
11 - 1 medium tomato, diced
12 - 1/4 cup red onion, thinly sliced

→ Sauce

13 - 1/4 cup mayonnaise
14 - 1 tablespoon lemon juice
15 - 1 teaspoon garlic powder

# How-To Guide:

01 - Slice the chicken breasts into thin strips for even cooking.
02 - Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant, about 30 seconds.
03 - Add chicken strips, paprika, salt, and pepper. Cook for 6-8 minutes, stirring occasionally, until chicken is cooked through and lightly browned.
04 - In a small bowl, whisk together mayonnaise, lemon juice, and garlic powder until smooth and well combined.
05 - Heat tortillas in a dry skillet or microwave for 30 seconds until pliable and easy to roll.
06 - Lay each tortilla flat. Spread sauce down the center. Layer with lettuce, tomato, red onion, cooked chicken, and sprinkle both cheeses over the hot chicken to melt.
07 - Fold in the sides of each tortilla, then roll up tightly from bottom to top to secure filling.
08 - For extra crispiness, grill wraps in a pan for 2-3 minutes per side until golden and cheese is fully melted. Slice in half diagonally and serve immediately.

# Expert Advice:

01 -
  • Ready in thirty minutes start to finish with ingredients you probably already have
  • The warm cheese melted over hot chicken makes everything feel restaurant special
  • Perfect for those nights when everyone wants something different but satisfying
02 -
  • Overfilling the wraps makes them impossible to roll neatly so resist the urge to add too much chicken
  • The cheese melts best when sprinkled over the hot chicken immediately after cooking
  • Let the chicken rest for a minute before assembling so the juices redistribute
03 -
  • Rotisserie chicken works perfectly here if you want to skip the cooking step entirely
  • A dash of hot sauce in the mayo sauce adds just enough kick without overwhelming the other flavors

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