Cheesy Garlic Chicken Wraps (Print View)
Warm tortillas filled with garlic chicken, gooey cheddar, fresh lettuce and tomato, finished with a lemony mayo.
# Ingredient List:
→ Chicken
01 - 3 cups cooked chicken breast, shredded or sliced
02 - 2 cloves garlic, minced
03 - 1 tablespoon olive oil
04 - 1 teaspoon paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon black pepper
→ Wraps & Fillings
07 - 4 large flour tortillas
08 - 1 1/2 cups shredded cheddar cheese
09 - 1 cup romaine lettuce, chopped
10 - 1 medium tomato, diced
11 - 1/2 small red onion, thinly sliced
→ Sauce
12 - 3 tablespoons mayonnaise
13 - 1 tablespoon plain Greek yogurt (optional)
14 - 1 tablespoon fresh parsley, chopped
15 - 1 teaspoon lemon juice
# How to Make:
01 - Heat olive oil in a large skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant, avoiding browning.
02 - Add shredded chicken, paprika, salt, and black pepper to the skillet. Cook, stirring constantly, for 3 to 4 minutes until chicken is hot and evenly seasoned.
03 - In a mixing bowl, combine mayonnaise, Greek yogurt if using, chopped parsley, and lemon juice. Whisk until smooth and set aside.
04 - Heat flour tortillas in a dry skillet or microwave briefly until soft and flexible.
05 - Arrange an equal portion of chicken mixture along the center of each tortilla. Top with shredded cheddar cheese, chopped lettuce, diced tomato, and sliced red onion.
06 - Drizzle the prepared sauce evenly over the fillings in each tortilla.
07 - Fold the sides inward and roll tightly from the bottom to form secure wraps.
08 - Optional: Place wraps seam-side down in a skillet or panini press and cook for 2 to 3 minutes until the exterior is crisp and cheese is melted.
09 - Cut wraps in half and serve warm.
# Expert Advice:
01 -
- Quick enough to tackle when you’re hungry and not in the mood for fuss yet tastes like you spent much longer in the kitchen.
- The cheesy-garlicky filling hits all the comfort buttons and is flexible enough for picky eaters or leftover nights.
02 -
- If the garlic browns too fast, the whole pan turns bitter in no time—patience wins.
- I found out quickly that skipping the panini press step keeps the wrap softer but melting the cheese with heat takes these to the next level.
03 -
- Line up the filling tightly in the middle—loose wraps spill everywhere.
- Brush the outside of the wrap with a tiny bit of oil before pan-searing for even more crunch.