Name: Cheesy Garlic Chicken Wraps
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 large chicken breasts, diced; 1 tbsp olive oil; 2 tsp garlic powder; 1 tsp onion powder; 1 tsp paprika; Salt and pepper, to taste; 4 large flour tortillas; 1 cup shredded cheddar cheese; ½ cup shredded mozzarella cheese; ½ cup creamy garlic sauce; Optional garnish: chopped fresh parsley

I bring together juicy, seasoned chicken, oozy melty cheese, and creamy garlic sauce wrapped in a toasted tortilla—ready in under 30 minutes and perfect any night of the week.

Why I’ll Love This Recipe

I adore this recipe because it’s fast—just about 25 minutes from start to finish—using simple pantry staples and flexibly customizable. Plus, cleanup is a breeze, and it’s great for meal prepping or leftover lunches.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large chicken breasts, diced
1 tbsp olive oil
2 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Salt and pepper, to taste
4 large flour tortillas
1 cup shredded cheddar cheese
½ cup shredded mozzarella cheese
½ cup creamy garlic sauce
Optional garnish: chopped fresh parsley

directions

In a bowl, I toss the diced chicken with olive oil, garlic powder, onion powder, paprika, salt, and pepper until evenly coated.
I heat a non-stick pan over medium heat and cook the chicken in a single layer, letting it brown for about 3 minutes per side, stirring occasionally, until just cooked through.
I warm the tortillas slightly, then spread garlic sauce down the center, leaving a ½-inch border.
I layer on the chicken and top with both cheeses.
Folding tightly, I pull the bottom edge up and roll while tucking in both sides.
Back in the pan over medium–low heat, I crisp each wrap 2–3 minutes per side until golden and the cheese is melted. Let them rest 1–2 minutes before slicing.

Servings and timing

Yield: 4 wraps
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I add sautéed bell peppers and onions inside the wrap for extra flavor.
I swap in pepper jack for some spice or provolone for extra meltiness.
When short on time, I use shredded rotisserie chicken instead of cooking raw chicken.

storage/reheating

I store leftovers wrapped in foil or parchment in the fridge for up to 3 days. To reheat, I crisp them in a skillet over medium heat—2–3 minutes per side—to revive that golden crunch.

FAQs

Can I make these wraps in advance?

I can prep the chicken and sauce ahead of time, but I assemble and crisp them just before serving to keep them fresh and crunchy.

What’s the best reheating method?

I reheat them in a pan—microwaving softens the tortilla, so stovetop crisping is better.

Can I use rotisserie chicken?

Absolutely—I shred or dice leftover rotisserie chicken and warm it with the spices before assembling.

What’s a good substitute for garlic sauce?

I often use ranch dressing, chipotle mayo, or simply mix mayo with garlic powder and lemon juice.

Can I freeze these wraps?

I freeze baked wraps wrapped tightly in foil for up to 2 months. I thaw overnight in the fridge, then reheat in a skillet until warmed and crispy.

Conclusion

These Cheesy Garlic Chicken Wraps are a fast, flexible dinner I fall back on again and again. With minimal effort, I get juicy chicken, creamy cheese, and flavorful garlic all wrapped in a crisp tortilla—perfect for busy nights, packed lunches, or anytime I want something comforting and easy.