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Garlic Chicken Cheese Wraps

These cheesy garlic chicken wraps are a flavor explosion, combining succulent chicken, a creamy garlic sauce, and melted cheese in a warm tortilla. Quick and easy to make, they're perfect for busy weeknights or a crowd-pleasing party snack.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8
Course: Main Course, Snack
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 8-10 large flour tortillas
  • 2 cups shredded mozzarella cheese
  • 4-5 cloves garlic, minced
  • 4 tablespoons unsalted butter
  • 4 oz cream cheese, softened
  • 1/4 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt to taste
  • Pepper to taste
  • Optional: Chopped onions
  • Optional: Bell peppers
  • Optional: Spinach
  • Optional: Hot sauce

Equipment

  • Large Skillet
  • Mixing Spoon
  • Measuring cups and spoons
  • Two forks (for shredding chicken)
  • Dry skillet or microwave (for warming tortillas)
  • Cutting board
  • Knife
  • Grill pan or skillet (optional)
  • Spatula (optional)

Method
 

  1. Cook chicken breasts using your preferred method (boiling, baking, or pan-frying) until the internal temperature reaches 165°F (74°C).
  2. Shred the cooked chicken using two forks.
  3. In a large skillet, melt the butter over medium heat.
  4. Add the minced garlic and sauté for 1-2 minutes, until fragrant, being careful not to burn it.
  5. Reduce the heat to low. Add the softened cream cheese and heavy cream to the skillet.
  6. Stir continuously until the cream cheese is completely melted and the sauce is smooth and creamy.
  7. Stir in the Parmesan cheese and Italian seasoning.
  8. Season with salt and pepper to taste. Adjust seasonings to your preference.
  9. Add the shredded chicken to the skillet with the cheesy garlic sauce. Stir well to ensure the chicken is evenly coated.
  10. Warm your tortillas. You can do this in a dry skillet over medium heat for about 15-20 seconds per side, or wrap them in a damp paper towel and microwave for 30 seconds.
  11. Lay a warm tortilla on a flat surface.
  12. Spoon a generous amount of the chicken mixture onto the center of the tortilla.
  13. Top with shredded mozzarella cheese.
  14. Fold in the sides of the tortilla, then fold the bottom up and over the filling.
  15. Roll tightly to create a secure wrap.
  16. Optional: For an extra layer of flavor and a crispy exterior, heat a lightly oiled skillet or grill pan over medium heat. Place the wraps seam-side down and cook for 2-3 minutes per side, until golden brown and the cheese is melted and gooey.
  17. Cut the wraps in half and serve immediately.

Notes

For best results, use room temperature cream cheese for a smoother sauce. Don't overfill the wraps to prevent tearing. Warmed tortillas are more pliable and less likely to tear. These wraps can be stored in the refrigerator for up to 2 days or frozen for up to 2 months. Try adding your favorite veggies like chopped onions, bell peppers, or spinach for extra nutrients and flavor. For a spicy kick, add a dash of hot sauce to the chicken mixture.