How to make crispy, cheesy chicken wraps loaded with garlic butter flavor, melted cheese, and juicy seasoned chicken in 35 minutes for easy weeknight dinners.
These Cheesy Garlic Chicken Wraps bring together juicy seasoned chicken, gooey melted cheese, and bold garlic flavor all tucked into a golden, crispy tortilla. I developed this recipe last March when my seven-year-old declared she only wanted “crunchy cheese things” for dinner, but I needed actual protein and vegetables on the table. The garlic butter brushed on the outside takes these wraps from good to restaurant-quality, and that crispy-creamy contrast keeps everyone coming back for seconds.
What makes these wraps special is how they transform simple ingredients into satisfying comfort food in about 35 minutes. The combination of melted mozzarella and sharp cheddar creates that perfect cheese pull, while fresh garlic infuses every bite with flavor. Whether you’re meal prepping for the week or need a crowd-pleasing family dinner tonight, these wraps deliver. Let’s get started!
Table of Contents
Ingredients for Cheesy Garlic Chicken Wraps
I always reach for fresh garlic cloves rather than jarred for this recipe because the flavor difference is night and day. When shopping for chicken, I recommend selecting thinner breast cutlets or pounding thicker ones to about half-inch thickness for even cooking. Here’s everything you’ll need:
2 tablespoons extra virgin olive oil
1½ pounds chicken breast (sliced into thin strips)
5 garlic cloves (freshly minced) – My go-to is using a microplane for the finest texture
1 teaspoon Mediterranean herb blend
½ teaspoon smoky paprika
Pinch of chili flakes (adjust to taste)
Sea salt and cracked black pepper
1 sweet onion (thinly sliced into half-moons)
1 red bell pepper (julienned)
2 cups fresh spinach leaves
1½ cups shredded mozzarella
½ cup sharp cheddar (freshly grated) – I usually grate my own for better melting
3 tablespoons cream cheese (room temperature)
2 tablespoons sour cream
2 teaspoons fresh chives (finely chopped)
6 large flour tortillas (10-inch burrito size) – In my experience, this size works best for proper folding
1½ tablespoons melted butter
¾ teaspoon roasted garlic powder
Olive oil cooking spray
Step-by-Step Instructions
I recommend getting all your ingredients prepped before you start cooking since this recipe moves quickly. In my experience, having everything measured and chopped ensures you won’t overcook the chicken while scrambling to dice vegetables.
Step 1: Heat olive oil in a large skillet over medium-high heat until it shimmers. Season chicken strips generously with salt and pepper, then place them in a single layer without crowding the pan. Cook undisturbed for 3 minutes until golden underneath, flip, and cook another 2 to 3 minutes until the internal temperature reaches 165°F. Transfer to a plate and tent with foil.
Step 2: Add sliced onions to the same pan and cook for 2 minutes until softened and translucent. Stir in minced garlic and cook for just 30 seconds to release its aroma without burning. Sprinkle in Mediterranean herbs, paprika, and chili flakes, stirring to coat everything evenly with the spices.
Step 3: Toss in bell peppers and cook for 3 minutes until they’ve softened slightly but still have some crunch. Return the chicken to the pan and combine everything for 1 minute. Fold in spinach and stir just until wilted, about 45 seconds. Remove from heat and let the mixture cool for 5 minutes while you prepare the cheese blend (this prevents soggy wraps).
Step 4: While the filling cools, combine mozzarella and cheddar in a medium bowl. Measure out about 1⅓ cups of this mixture and blend it thoroughly with cream cheese and sour cream until smooth and creamy. Fold in chopped chives. Set aside the remaining ⅔ cup of dry shredded cheese for sprinkling inside the wraps.
Step 5: Whisk together melted butter and garlic powder in a small bowl. Lightly warm each tortilla for 10 seconds in the microwave to make them pliable. Brush one side of each tortilla with the garlic butter mixture, then flip so the buttered side faces down. This creates that signature crispy, golden exterior.
Step 6: Spread 2 tablespoons of the creamy cheese blend in the center of each tortilla, leaving a 2-inch border on all sides. Top with about ⅔ cup of the chicken-vegetable mixture (one-sixth of the total filling) and sprinkle 1 to 2 tablespoons of reserved dry cheese over the top. Fold the bottom edge up over the filling, fold in both sides tightly, then roll upward to create a secure package. Set aside seam-side down. Repeat with remaining tortillas.
Step 7: Heat a clean, dry skillet over medium heat. Working in batches of 2 to 3 wraps depending on pan size, place wraps seam-side down and cook for 2 to 3 minutes until deep golden brown and crispy. When you see the edges turning golden, carefully flip and cook another 2 minutes until crispy on both sides. For extra gooey interiors, cover the pan with a lid during the last minute of cooking. Slice diagonally and serve hot.
Perfect Pairings for Cheesy Garlic Chicken Wraps
These wraps are hearty and satisfying on their own, but pairing them with the right sides creates a complete, balanced meal.
Crisp Garden Salad: A simple mixed green salad with cucumber, cherry tomatoes, and a tangy vinaigrette cuts through the richness of the cheese and provides refreshing contrast. The cool, crunchy vegetables balance the warm, creamy wraps perfectly. For a Mediterranean twist, try serving these wraps alongside Greek Chicken Tenders for a complete Greek-inspired feast.
Seasoned Sweet Potato Fries: Baked sweet potato fries offer natural sweetness and extra nutrients while adding another crispy element to the plate. The slight sweetness complements the savory garlic flavors beautifully. If you’re looking for another potato side option, these pair wonderfully with Garlic Parmesan Chicken and Potatoes.
Homemade Tzatziki: Cool, creamy tzatziki sauce made with Greek yogurt, cucumber, and fresh dill provides a refreshing dip that enhances the Mediterranean herb blend in the wraps while adding protein and probiotics. You can also serve these with the tzatziki from our Greek Turkey Meatballs with Tzatziki recipe.
Fresh Tomato Salsa: Bright, chunky salsa adds acidity and freshness that cuts through the richness of the cheese. The contrast in temperatures and textures makes each bite more interesting.
Roasted Corn Salad: Sweet corn kernels tossed with lime juice, cilantro, and red onion bring vibrant color and fresh flavors that complement the savory chicken filling while adding fiber and vitamins. If you love corn sides, check out our Street Corn Chicken Rice Bowl for another delicious option.
Keep Them Fresh and Delicious
Store any leftover wraps in an airtight container in the refrigerator for up to 3 days. I recommend placing parchment paper between each wrap to prevent sticking. When you’re ready to enjoy them again, reheat in a dry skillet over medium-low heat for 3 to 4 minutes per side rather than using the microwave, which will restore that signature crispy exterior.
For meal prep, you can prepare the chicken filling and cheese blend up to 3 days ahead and store them separately in airtight containers. Assemble the wraps fresh when ready to eat for best results. Pro tip: these wraps also freeze beautifully for up to 3 months when wrapped individually in parchment paper, then foil, and placed in a freezer bag. Thaw overnight in the refrigerator before cooking.
These wraps are incredibly versatile for serving at different times. Serve them whole for dinner, cut into pinwheels for appetizers, or pack them cold for lunches. They’re equally delicious whether enjoyed fresh and hot or at room temperature the next day. For more chicken wrap inspiration, try our Crispy Air Fryer Chicken Mozzarella Wraps or Baked Cream Cheese Chicken Taquitos.
FAQs
Can I use rotisserie chicken instead of cooking fresh chicken?
Absolutely! Using rotisserie chicken is a great time-saver. You’ll need about 3 cups of shredded rotisserie chicken. Just warm it in the pan with the vegetables and seasonings for a few minutes to blend the flavors together.
What can I substitute for the flour tortillas?
You can use whole wheat tortillas, low-carb wraps, or even large lettuce leaves for a lighter option. Just keep in mind that alternative wraps may have different folding properties and cooking times, so adjust accordingly.
How do I prevent the wraps from getting soggy?
The key is letting your chicken and vegetable mixture cool for about 5 minutes before assembling the wraps. Also, don’t overfill them (stick to about ⅔ cup filling per wrap), and cook them immediately after assembling rather than letting them sit. The garlic butter on the outside also helps create a protective barrier.
Conclusion
These Cheesy Garlic Chicken Wraps prove that weeknight dinners can be both quick and incredibly satisfying. With their crispy golden exterior, gooey cheese center, and bold garlic flavor, they’re sure to become a regular in your meal rotation. The best part? You probably have most of these ingredients in your kitchen right now. Give this recipe a try tonight and watch these wraps disappear faster than you can make them!
Cheesy Garlic Chicken Wraps
Crispy golden wraps filled with juicy seasoned chicken, melted cheese, and vegetables, brushed with garlic butter for the ultimate weeknight comfort food.
Heat olive oil in a large skillet over medium-high heat until shimmering. Season chicken strips with salt and pepper, place in single layer, and cook undisturbed for 3 minutes. Flip and cook another 2 to 3 minutes until internal temperature reaches 165°F. Transfer to plate and tent with foil.
In the same pan, add sliced onions and cook for 2 minutes until softened. Add minced garlic and sauté for 30 seconds until fragrant. Sprinkle in Mediterranean herb blend, paprika, and chili flakes, stirring to coat.
Add bell peppers and cook for 3 minutes until slightly softened. Return chicken to pan and toss to combine for 1 minute. Fold in spinach and stir just until wilted, about 45 seconds. Remove from heat and let cool for 5 minutes.
In medium bowl, combine mozzarella and cheddar. Measure out about 1⅓ cups of this mixture and blend with cream cheese and sour cream until well incorporated. Fold in chives. Reserve remaining ⅔ cup cheese for sprinkling inside wraps.
Whisk together melted butter and garlic powder in small bowl. Warm each tortilla for 10 seconds in microwave. Brush one side of each tortilla with garlic butter mixture, then flip so buttered side faces down.
Spread 2 tablespoons creamy cheese mixture in center of each tortilla, leaving 2-inch border. Top with about ⅔ cup chicken-vegetable mixture (one-sixth of total filling). Sprinkle 1 to 2 tablespoons reserved dry cheese over filling. Fold bottom edge up over filling, fold in both sides, and roll upward to create secure package. Set aside seam-side down.
Heat clean, dry skillet over medium heat. Working in batches of 2 to 3 wraps, place wraps seam-side down and cook 2 to 3 minutes until golden-brown. Carefully flip and cook another 2 minutes until crispy and cheese is melted. For extra gooey interior, cover pan with lid during last minute. Slice diagonally and serve immediately.
Notes
Allow chicken mixture to cool for 5 minutes before assembling to prevent soggy wraps. Grate your own cheese for best melting results. Use 10-inch burrito-size tortillas for easiest folding. Store leftovers in refrigerator for up to 3 days and reheat in dry skillet to restore crispiness.
a recipe developer, food enthusiast, and busy parent based in Denver, CO. I created Yumnights because I believe that delicious, healthy dinners shouldn’t require hours in the kitchen or a culinary degree to master.
