Description
Tender, perfectly seasoned chicken, enveloped in a warm tortilla, generously coated with a rich, molten layer of garlic-infused cheese. This recipe offers a delightful balance of indulgent taste and incredible convenience, making it a perfect, satisfying meal for any occasion. A timeless crowd-pleaser that’s easy to prepare and truly special.
Ingredients
Scale
For the Chicken
- 1.5 lbs boneless, skinless chicken breasts (3–4 medium)
- 2 tbsp olive oil
- 4 cloves garlic, minced (for chicken marinade)
- 1 tsp smoked paprika
- ½ tsp dried oregano
- ¼ tsp black pepper (for chicken)
- ½ tsp salt (for chicken)
For the Cheesy Garlic Sauce
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 ½ cups whole milk, warmed
- 4 cloves garlic, minced (for sauce)
- 4 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- ¼ cup grated Parmesan cheese
- 2 tbsp fresh parsley, chopped
- ¼ tsp salt (for sauce)
- ⅛ tsp black pepper (for sauce)
- Pinch red pepper flakes (optional)
For Assembly and Fillings
- 8 large flour tortillas (10-inch diameter)
- 2 cups shredded romaine lettuce or mixed greens
- 1 large ripe tomato, diced or sliced
- ½ red onion, thinly sliced (optional)
- Pickled jalapeños (optional)
- Avocado (optional)
Instructions
- Slice chicken breasts into ½-inch thick cutlets; pound for uniform thickness if needed. In a bowl, combine 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp smoked paprika, ½ tsp dried oregano, ¼ tsp black pepper, and ½ tsp salt. Add chicken, toss to coat, and refrigerate for at least 30 minutes.
- Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear chicken in a single layer for 3-4 minutes per side until golden brown and cooked through (internal temp $165^circ ext{F}/74^circ ext{C}$). Cook in batches if necessary. Remove, tent with foil, and rest for 5-10 minutes. Slice chicken into thin strips or dice.
- Melt 2 tbsp unsalted butter in a saucepan over medium heat. Whisk in 2 tbsp all-purpose flour for 1-2 minutes to form a roux. Add 4 minced garlic cloves; cook 1 minute until fragrant. Gradually whisk in 1 ½ cups warmed whole milk until smooth and thickened (3-5 minutes). Reduce heat to low. Stir in 4 oz softened cream cheese, 1 cup mozzarella, ½ cup cheddar, and ¼ cup Parmesan until melted and smooth. Season with ¼ tsp salt, ⅛ tsp black pepper, and optional red pepper flakes. Stir in 2 tbsp chopped parsley. Keep warm.
- Wash and dry 2 cups romaine lettuce; shred/chop. Dice or thinly slice 1 large ripe tomato. Thinly slice ½ red onion (optional; soak in cold water for 10-15 mins to mellow flavor if desired). Prepare any optional additions like sliced pickled jalapeños or avocado.
- Warm 8 large flour tortillas (microwave, skillet, or oven) until pliable; keep covered. Place a warm tortilla on a flat surface. Spread 2-3 tbsp of warm cheesy garlic sauce, leaving a 1-inch border. Add ¼-⅓ cup sliced cooked chicken, then layer with shredded lettuce, diced tomato, sliced red onion, and any other optional fillings. Fold in the left and right sides of the tortilla. Then, fold the bottom edge up tightly over the fillings and roll away from you, pressing gently but firmly, to create a tight cylindrical wrap.
- Serve Cheesy Garlic Chicken Wraps immediately, whole or sliced diagonally. Enjoy!
- Prep Time: 40 Minutes
- Cook Time: 40 Minutes
Nutrition
- Serving Size: 8 wraps
Keywords: chicken, wrap, cheesy, garlic, weeknight meal, dinner