Cheesy Garlic Chicken Wraps (Printable View)

Seasoned chicken with melted cheese and fresh vegetables in warm tortillas

# Ingredient List:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 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
09 - ½ cup shredded cheddar cheese

→ 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
14 - ¼ cup mayonnaise
15 - 1 tablespoon plain Greek yogurt
16 - 1 teaspoon lemon juice

# How to Prepare:

01 - Slice the chicken breasts into thin strips.
02 - In a bowl, toss chicken with olive oil, garlic, Italian herbs, paprika, salt, and pepper until evenly coated.
03 - Heat a non-stick skillet over medium-high heat. Add chicken and cook, stirring occasionally, for 6–8 minutes until golden and cooked through. Remove from heat.
04 - In a small bowl, whisk together mayonnaise, Greek yogurt, and lemon juice until smooth and combined.
05 - Warm tortillas in a dry pan or microwave until pliable and easy to fold.
06 - Lay out each tortilla. Spread a thin layer of sauce in the center. Top with lettuce, tomato, and red onion. Add cooked chicken strips, then sprinkle with mozzarella and cheddar cheese.
07 - Fold the sides of the tortilla in, then roll up tightly from the bottom to form a secure wrap.
08 - Place the wraps seam-side down in a skillet over medium heat for 1–2 minutes per side, until the cheese melts and the outside is golden and crispy.
09 - Slice each wrap in half diagonally and serve immediately while warm.

# Expert Suggestions:

01 -
  • The combination of mozzarella and cheddar creates that irresistible cheese pull we all secretly chase
  • Everything comes together in under thirty minutes, making it perfect for those evenings when takeout feels like too much effort but you still want something special
02 -
  • Do not skip warming the tortillas first, or they will crack when you try to fold them
  • Let the chicken rest for a minute after cooking so the juices redistribute
  • The skillet toast at the end is optional but absolutely worth the extra two minutes
03 -
  • Use a paper towel to wipe out the skillet between cooking the chicken and toasting the wraps
  • If the tortillas are stiff, wrap them in a damp paper towel and microwave for 20 seconds
  • The cheese melts best when you pile it right on top of the warm chicken

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