Cheesy Garlic Chicken Wraps (Printable version)
Tender spiced chicken, melted cheese, and zesty garlic sauce wrapped in warm flour tortillas.
# What you need:
→ Chicken
01 - 2 boneless skinless chicken breasts (about 14 oz), cut into strips
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - ½ teaspoon paprika
05 - ½ teaspoon salt
06 - ¼ teaspoon black pepper
→ Garlic Sauce
07 - 3 tablespoons mayonnaise
08 - 1 tablespoon plain Greek yogurt
09 - 2 cloves garlic, finely minced
10 - 1 teaspoon lemon juice
11 - ¼ teaspoon salt
→ Wrap & Fillings
12 - 4 large flour tortillas
13 - 1 cup shredded mozzarella cheese
14 - 1 cup shredded cheddar cheese
15 - 1 cup lettuce, finely shredded
16 - 1 medium tomato, diced
17 - ½ small red onion, thinly sliced
# How To:
01 - Preheat oven to 350°F or heat a large skillet over medium heat.
02 - Toss chicken strips with olive oil, garlic powder, paprika, salt, and black pepper until evenly coated.
03 - Cook chicken in a skillet over medium heat for 6–8 minutes, stirring occasionally, until golden and cooked through. Remove from heat.
04 - Combine mayonnaise, Greek yogurt, minced garlic, lemon juice, and salt. Mix well to form the garlic sauce.
05 - Lay tortillas flat. Spread garlic sauce down the center of each tortilla.
06 - Top with lettuce, tomato, red onion, cooked chicken strips, and mozzarella and cheddar cheese.
07 - Roll each tortilla tightly, folding in the ends to form a wrap.
08 - Place wraps seam-side down on a baking sheet and bake for 5 minutes or until cheese is melted, or toast in a dry skillet for 2–3 minutes per side.
09 - Slice in half and serve immediately.
# Expert Advice:
01 -
- The combination of two cheeses creates this incredible melt factor that makes every bite feel indulgent
- You can have dinner ready in under 30 minutes, which is basically a weeknight miracle
- The garlic sauce is versatile enough that you will want to put it on everything else you make
02 -
- Letting the chicken rest for a minute after cooking keeps it juicy instead of letting all the moisture run out onto your cutting board
- Warming your tortillas for 20 seconds in the microwave makes them pliable enough to roll without cracking
- The cheese needs to go on last so it is directly against the heat when you toast or bake the wraps
03 -
- Cooking the chicken in two batches prevents overcrowding the pan and helps you get better browning
- Shred your own cheese instead of buying pre-shredded bags for way better melting