Cheesy Garlic Chicken Wraps (Print Version)

Juicy garlic chicken with melted cheese and fresh veggies in soft tortillas

# What You Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (approximately 1 pound)
02 - 1 tablespoon olive oil
03 - 2 cloves garlic, minced
04 - 1 teaspoon dried Italian herbs
05 - ½ teaspoon paprika
06 - ½ teaspoon salt
07 - ¼ teaspoon black pepper

→ Cheese

08 - 1 cup shredded mozzarella cheese (approximately 4 ounces)
09 - ½ cup shredded cheddar cheese (approximately 2 ounces)

→ Vegetables

10 - 1 cup romaine lettuce, shredded
11 - 1 medium tomato, diced
12 - ½ small red onion, thinly sliced

→ Wraps & Sauce

13 - 4 large flour tortillas (10-12 inch diameter)
14 - ¼ cup mayonnaise
15 - 1 tablespoon plain Greek yogurt
16 - 1 teaspoon lemon juice

# How To Make:

01 - Slice chicken breasts into thin, even strips approximately ½ inch wide for consistent cooking.
02 - Combine chicken strips with olive oil, minced garlic, Italian herbs, paprika, salt, and black pepper in a bowl. Toss thoroughly to coat evenly.
03 - Heat non-stick skillet over medium-high heat. Add seasoned chicken and cook for 6-8 minutes, stirring frequently, until golden brown and completely cooked through with internal temperature reaching 165°F. Remove from heat.
04 - Whisk together mayonnaise, Greek yogurt, and lemon juice in small bowl until smooth and fully combined.
05 - Heat tortillas in dry skillet over medium heat for 15-20 seconds per side or microwave for 10-15 seconds until pliable.
06 - Spread thin layer of sauce across center of each warmed tortilla. Layer shredded lettuce, diced tomato, and sliced red onion evenly over sauce. Distribute cooked chicken strips on top, then sprinkle with mozzarella and cheddar cheese.
07 - Fold in both sides of tortilla approximately 1 inch. Roll tightly from bottom upward to secure filling.
08 - Place wraps seam-side down in skillet over medium heat for 1-2 minutes per side until cheese melts and tortilla achieves golden-brown coloration.
09 - Slice each wrap diagonally in half and serve immediately while warm.

# Expert Tips:

01 -
  • The sauce tangy creaminess ties everything together like a little kitchen miracle
  • You get that melty cheese moment in every single bite, not just in spots
  • The fresh vegetables cut through the richness so nothing feels too heavy
02 -
  • Do not overcrowd your pan when cooking the chicken or it will steam instead of getting those gorgeous golden edges
  • Let the chicken rest for a minute after cooking so the juices redistribute instead of running onto your tortilla
  • Skip the optional pan crisping if you are making these ahead, as they are best enjoyed freshly assembled
03 -
  • Pat your chicken dry with paper towels before seasoning, which helps it develop better color and prevents steaming in the pan
  • Warm your tortillas until they are pliable but still hold their shape, as overheated tortillas become fragile and tear

Go Back