It is 6pm. You are tired. Dinner needs to happen fast. These Cheesy Garlic Chicken Wraps are your new best friend.
They are quick, fresh, and so satisfying. This recipe is perfect for warm summer evenings. You do not even need to turn on the oven.
Why You’ll Love This Recipe
This recipe is a winner for busy weeknight dinners. It is packed with protein to keep you full. The creamy garlic sauce is incredibly flavorful.
Kids love the melted cheese and mild garlic taste. It is also very budget-friendly. You likely have most ingredients in your pantry right now.
Simple Cooking Steps
You do not need to be a pro to make these. Even beginners can master this simple method. You just mix, roll, and toast.
Using pre-cooked chicken makes this even faster. You can have dinner on the table in under 30 minutes. It is stress-free and delicious.
Ingredients You’ll Need
These wraps use simple pantry staples and fresh chicken. You can find everything at your local grocery store.
- 4 large flour tortillas
- 500g cooked chicken breast, shredded
- 150g shredded cheddar cheese
- 100g shredded mozzarella cheese
- 3 cloves garlic, minced
- 60ml mayonnaise
- 30g Greek yogurt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil
Step-by-Step Directions
- In a small bowl, whisk together mayonnaise, Greek yogurt, minced garlic, garlic powder, onion powder, salt, and pepper to create the garlic sauce.
- Place shredded chicken in a large mixing bowl and toss with the garlic sauce until evenly coated.
- Lay tortillas flat on a clean surface and distribute the chicken mixture evenly across the center of each.
- Top the chicken with a blend of shredded cheddar and mozzarella cheese.
- Fold the sides of the tortillas inward and roll tightly to form a wrap.
- Heat olive oil in a large skillet over medium heat.
- Place wraps seam-side down in the skillet and toast for 2-3 minutes per side until the tortilla is golden brown and the cheese is melted.
- Remove from heat and serve immediately or wrap in foil for storage.
Best Ways to Enjoy It
Serve these wraps warm for the best experience. They pair perfectly with a fresh garden salad. You could also serve them with crunchy carrot sticks.
For a complete meal, add some roasted potatoes. They are great for easy weekday lunches too. Pack them in a lunchbox for a protein-rich treat.
Storage & Reheating
Store any leftovers in the refrigerator. Use an airtight container or wrap them in foil. They will stay fresh for up to three days.
To reheat, use a dry skillet over medium heat. This keeps the tortilla crispy and golden. Avoid the microwave if you want that crunch.
Tips for Best Results
- Toast the wraps seam-side down first to seal them.
- Use a rotisserie chicken to save extra time.
- Do not overfill the tortillas or they might tear.
- Warm the tortillas slightly before rolling to prevent cracking.
- Use a mix of cheeses for the ultimate melt.
- Add a squeeze of fresh lemon for a bright finish.
Ways to Switch It Up
- Add some red pepper flakes for a spicy kick.
- Use whole wheat tortillas for a nutritious boost.
- Add fresh spinach or bell peppers for extra crunch.
- Swap cheddar for pepper jack for more heat.
Common Questions
Can I freeze these wraps?
Yes, you can freeze them before toasting. Wrap them tightly in plastic and foil. Thaw them in the fridge before cooking in a pan.
What is the best chicken to use?
Any cooked chicken works well here. Shredded chicken breast is lean and high in protein. Leftover roasted chicken is also a great time-saver.
I hope these Cheesy Garlic Chicken Wraps make your busy weeknights a little easier. They are so warm, creamy, and satisfying for the whole family. Happy cooking!
— Katie Wood
Ingredients
- 4 large flour tortillas
- 500 g cooked chicken breast, shredded
- 150 g shredded cheddar cheese
- 100 g shredded mozzarella cheese
- 3 cloves garlic , minced
- 60 ml mayonnais e
- 30 g Greek yogurt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp sal t
- 1/4 tsp black pepper
- 1 tbsp olive oil
Instructions
- In a small bowl, whisk together mayonnaise, Greek yogurt, minced garlic, garlic powder, onion powder, salt, and pepper to create the garlic sauce.
- Place shredded chicken in a large mixing bowl and toss with the garlic sauce until evenly coated.
- Lay tortillas flat on a clean surface and distribute the chicken mixture evenly across the center of each.
- Top the chicken with a blend of shredded cheddar and mozzarella cheese.
- Fold the sides of the tortillas inward and roll tightly to form a wrap.
- Heat olive oil in a large skillet over medium heat.
- Place wraps seam-side down in the skillet and toast for 2-3 minutes per side until the tortilla is golden brown and the cheese is melted.
- Remove from heat and serve immediately or wrap in foil for storage.
