Cheesy Garlic Chicken Wraps
Comforting wraps filled with garlicky chicken and melting cheese, perfect for busy nights or casual family dinners.
Ingredients
Main Ingredients
- 1 pound boneless, skinless chicken breasts or thighs – sliced thin for quick cooking
- 2 tablespoons olive oil – for searing and flavor
- 4 cloves garlic, minced – the star that gives the wrap its soul
- 1 teaspoon smoked paprika – adds warmth and complexity
- 1/2 teaspoon salt to taste
- 1/4 teaspoon black pepper to taste
- 1 cup shredded mozzarella or cheddar – melts beautifully; use a dairy-free cheese for a vegan alternative
- 1/4 cup grated Parmesan – adds nutty, salty depth
- 1/2 cup Greek yogurt or sour cream – for a creamy garlic sauce base; use dairy-free yogurt if needed
- 1 tablespoon lemon juice – brightens and balances richness
- 4 large flour tortillas (or whole wheat) – soft and pliable for wrapping
- 1 cup baby spinach, sliced bell peppers, or thinly sliced red onion – for freshness and crunch (optional)
Instructions
Preparation
- Slice the chicken into thin strips and season with salt, pepper, smoked paprika, and a little olive oil. Let it sit while you prep the sauce.
- In a small bowl, combine Greek yogurt, minced garlic, lemon juice, Parmesan, and a pinch of salt. Stir until smooth; taste and adjust.
Cooking
- Heat a skillet over medium-high heat with olive oil. Add the chicken in a single layer and let it sear for 3–4 minutes without moving, then flip and cook another 2–3 minutes until golden and cooked through.
- Reduce heat to low, push the chicken to one side of the skillet, sprinkle mozzarella over the chicken, and cover for a minute so the cheese melts.
Assembly
- Warm the tortillas for a few seconds on the skillet. Spread a spoonful of the garlic sauce down the center of each tortilla, add the cheesy chicken, and top with spinach and peppers if using.
- Fold the sides in, roll tightly, and place seam-side down on the skillet for 30 seconds to crisp slightly and seal. Slice in half and serve warm.
Notes
For a spicy kick, add sriracha or red pepper flakes. Use firm tofu or roasted portobello for a vegetarian option. Store in an airtight container for up to 3 days.