Cheesy Garlic Chicken Wraps


Cheesy Garlic Chicken Wraps are a mouthwatering fusion of tender chicken breast bathed in a velvety, garlic-butter sauce, melting cheddar cheese, and vibrant fresh spinach and tomato—all snugly wrapped in a warm flour tortilla. With every bite, you get rich, savory sauce, gooey cheese and crisp, bright greens for a meal that feels both indulgent and fresh

Why You’ll Love Cheesy Garlic Chicken Wraps


• Speedy one-pan cooking gets dinner on the table in under 30 minutes
• Ultra-creamy, garlicky sauce that coats each bite of chicken
• Customizable: swap cheeses or greens to suit your family’s tastes
• Perfectly portable for lunches, picnics or a casual weeknight treat

Ingredients

  • 650 grams boneless, skinless chicken breast, thinly sliced
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 100 milliliters chicken stock
  • 100 grams cream cheese, at room temperature
  • 120 grams shredded cheddar cheese
  • 4 large flour tortillas
  • 1 cup baby spinach leaves
  • 1 medium tomato, sliced
  • Chopped fresh parsley, for garnish (optional)

Directions

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1. Prepare the chicken: Pat the sliced chicken breasts dry with paper towels. Season evenly with salt and freshly ground black pepper.


2. Heat the pan: Place a large nonstick or stainless-steel skillet over medium-high heat. Once hot, add the olive oil and swirl to coat.


3. Brown the chicken: Add the seasoned chicken strips in a single layer, working in batches if needed to avoid crowding. Cook undisturbed for 3 minutes, then flip and cook another 2–3 minutes until each piece is golden and cooked through. Transfer the chicken to a plate and set aside.


4. Melt the butter: Reduce the heat to medium. Add the unsalted butter to the same skillet. Let it melt completely, watching closely so it doesn’t brown.


5. Sauté the garlic: Stir in the minced garlic cloves. Cook for 30–45 seconds, stirring constantly, until fragrant but not browned.


6. Build the sauce: Pour in the chicken stock, scraping up any brown bits from the bottom of the pan. Bring to a gentle simmer, then whisk in the cream cheese until fully melted and smooth.


7. Return the chicken: Add the cooked chicken strips back into the sauce. Stir to coat every piece in the creamy garlic mixture.


8. Add the cheddar: Sprinkle the shredded cheddar cheese evenly over the chicken mixture. Cover the skillet with a lid, reduce heat to low, and let stand 2–3 minutes until the cheese is melted and gooey.


9. Warm the tortillas: While the cheese melts, heat each flour tortilla in a dry skillet over medium heat for about 10–15 seconds per side, or microwave them wrapped in a damp paper towel for 20 seconds.


10. Assemble the wraps: Lay a warm tortilla flat. Place a handful of baby spinach leaves in the center, then spoon on a quarter of the cheesy garlic chicken mixture. Top with a few tomato slices.


11. Roll and garnish: Fold the sides of the tortilla inwards, then roll tightly from the bottom up to enclose the filling. Repeat with remaining tortillas. Sprinkle with chopped fresh parsley if desired.


12. Serve hot: Slice each wrap in half on the diagonal and serve immediately so the cheese stays melty.

Pro Tips and Variations


• For extra flavor, marinate the chicken for 15 minutes in a splash of lemon juice, garlic powder and paprika before cooking.
• Swap cheddar for pepper jack or Monterey Jack for a spicier, creamier twist.
• Add finely sliced red onion or bell pepper in step 10 for more crunch and color.
• Use spinach-tortilla or whole wheat wraps to up the nutrition.
• Make it gluten-free by choosing certified gluten-free tortillas.

Serving Suggestions


• A crisp garden salad with cucumber and a simple vinaigrette
• Crispy sweet potato fries or baked potato wedges
• Pico de gallo, guacamole and sour cream on the side for dipping
• Pickled jalapeños or banana peppers for extra kick

Storage/Reheating


• Store any leftover chicken filling in an airtight container in the refrigerator for up to 3 days.
• Reheat the filling gently in a skillet over low heat or in the microwave, stirring occasionally and adding a splash of stock if it thickens too much.
• Assemble wraps just before eating to prevent the tortillas from becoming soggy.
• To freeze, place cooled filling in a freezer-safe bag or container for up to 1 month. Thaw overnight in the fridge before reheating.

Notes


Be sure not to overcook the garlic when sautéing—burnt garlic turns bitter. Adjust the thickness of the sauce by adding extra chicken stock if it seems too rich. For creamier wraps, up the cream cheese by 25 grams or stir in a tablespoon of heavy cream.

FAQs


Can I use leftover cooked chicken?
Yes. Simply shred or dice your cooled cooked chicken, add it to the sauce in step 7, and proceed with the recipe.

How can I prevent the wraps from falling apart?
Keep the fillings near the center of the tortilla, fold in the sides snugly, then roll firmly from the bottom. Warm tortillas are more pliable and seal better.

What other greens work in these wraps?
Baby spinach, arugula or shredded romaine lettuce all pair well. For a heartier wrap, try lightly sautéed kale or Swiss chard.

Is it possible to make these vegetarian?
Replace the chicken with pan-fried mushrooms or crispy tofu strips. Increase the garlic and butter slightly and follow the same steps.

Can I prepare these ahead of time?
You can cook the chicken mixture up to 2 days in advance and reheat it before assembling. Tortillas are best warmed fresh.

Conclusion


These Cheesy Garlic Chicken Wraps deliver a perfect balance of creamy sauce, tender chicken and bright, fresh greens, all wrapped up in a warm tortilla. Ready in under 30 minutes with pantry-friendly ingredients, they’re an unbeatable choice for busy weeknights or a fun weekend lunch—guaranteed to become a new family favorite.

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