These garlic chicken wraps are the ultimate weeknight dinner juicy, cheesy, and packed with bold garlic flavor. Perfect for busy nights, meal prep, or feeding a crowd, they’re quick to make and impossible to resist. The creamy garlic cheese sauce takes them to the next level!
Why You’ll Love This Recipe
- Quick & Easy – Ready in 30 minutes with simple steps.
- Cheesy & Comforting – A creamy garlic sauce and melted mozzarella make these wraps irresistible.
- Versatile – Swap ingredients, add veggies, or make them spicy—customize to your taste!
- Great for Any Occasion – Works as a quick lunch, family dinner, or party appetizer.
- Better Than Takeout – Fresh, flavorful, and way more satisfying than fast food.
Ingredients Needed
For the Chicken
- 2 boneless, skinless chicken breasts (seasoned with salt & pepper)
- 1 tbsp olive oil (for cooking)
For the Garlic Cheese Sauce
- 2 tbsp butter
- 3 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
- 1 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 cup milk (whole or 2% for creaminess)
- 1 cup shredded mozzarella cheese
- Salt & pepper to taste
For Assembling
- 4 large flour tortillas (or whole wheat, spinach, or low-carb wraps)
- Optional add-ins: Sautéed bell peppers, spinach, or avocado
How to Make Garlic Chicken Wraps
1. Cook the Chicken
- Heat olive oil in a skillet over medium-high heat.
- Season chicken breasts with salt and pepper, then cook for 5-6 minutes per side until fully done (internal temp: 165°F).
- Let rest 5 minutes, then slice into thin strips.
2. Make the Garlic Cheese Sauce
- In the same skillet, melt butter over medium heat.
- Add minced garlic and sauté for 30 seconds (don’t let it burn!).
- Whisk in flour to form a paste (roux), then slowly pour in milk, stirring constantly.
- Cook until thickened (2-3 minutes), then stir in mozzarella until melted. Season with salt & pepper.
3. Assemble the Wraps
- Spread garlic cheese sauce on each tortilla.
- Add chicken strips and extra cheese (or veggies if using).
- Fold the sides in, then roll tightly.
4. Crisp the Wraps (Optional but Recommended!)
- Heat a clean skillet over medium heat.
- Place wraps seam-side down and cook for 2-3 minutes per side until golden and crispy.
5. Serve & Enjoy!
- Slice in half and serve with ranch, hot sauce, or extra cheese sauce for dipping.
Serving and Storage Tips
- Serving Ideas: Pair with a side salad, roasted veggies, or tortilla chips.
- Storage: Keep leftovers in an airtight container for up to 3 days.
- Reheating: Warm in a skillet or air fryer to keep them crispy (microwaving makes them soggy).
Helpful Notes & Variations
- Gluten-Free? Use cornstarch instead of flour and gluten-free tortillas.
- Spicy Version? Add red pepper flakes or diced jalapeños to the sauce.
- Extra Creamy? Stir in 2 tbsp cream cheese with the mozzarella.
- Meal Prep: Assemble wraps ahead and crisp just before serving.
Final Thoughts
These garlic chicken wraps are a guaranteed hit—creamy, cheesy, and packed with flavor. Whether you need a quick dinner or a crowd-pleasing appetizer, this recipe delivers every time.
Frequently Asked Questions (FAQ)
Can I use pre-cooked chicken?
Yes! Rotisserie chicken or leftover grilled chicken works great—just warm it before assembling.
Can I make these ahead?
Yes, but for best texture, crisp them just before serving.
Why is my sauce clumpy?
If the sauce breaks, whisk in a splash of warm milk to smooth it out.
Can I freeze these wraps?
Yes, but freeze before crisping. Reheat in the oven or air fryer.
What’s the best tortilla for wraps?
Large flour tortillas hold up best, but spinach or whole wheat work too.
Cheesy Garlic Chicken Wraps
Equipment
- Skillet
- Small Saucepan
- Tongs
- Knife and cutting board
Ingredients
Chicken
- 1 lb boneless skinless chicken breasts or thighs cut into strips or shredded
- 1 teaspoon paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
Garlic Cheese Sauce
- 2 tablespoons butter
- 3 cloves garlic minced
- 1 tablespoon all‑purpose flour
- 1 cup milk
- 1 cup shredded mozzarella cheese
Assembly
- 4 flour tortillas 6‑8-inch
- ½ cup extra shredded cheese mozzarella or cheddar
- optional spinach, diced tomatoes, sautéed onions for filling
Instructions
- Season the chicken strips with paprika, salt, pepper, and garlic powder.
- Heat a skillet over medium heat with a little oil. Cook the chicken for 6–7 minutes per side (or 5–6 minutes per side if grilling), until cooked through. Remove and set aside.
- In a small saucepan, melt butter over medium heat. Add minced garlic and sauté 1–2 minutes. Whisk in flour for 1 minute to make a roux.
- Gradually whisk in milk, cook 3–4 minutes until thickened, then stir in mozzarella until melted. Season with salt and pepper to taste.
- Warm tortillas in a dry skillet or oven for 30 seconds per side.
- Spread garlic cheese sauce on each tortilla, top with chicken, extra cheese, and optional veggies.
- Fold in sides and roll tortillas into wraps. Place seam‑side down in skillet and cook 2–3 minutes per side until golden and crispy.