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Mouthwatering Cheese Garlic Chicken Wraps

Category: Satisfying Main Dishes for Every Occasion

You'll love these wraps with their savory chicken cooked in garlicky oil, mixed with cheddar and mozzarella. Pile that filling into soft tortillas, wrap them up, and then toast them in butter until they’re golden. Want to switch it up? Toss in veggies, chili, or use your favorite cheese. A sprinkle of fresh parsley on top is always a good call. Fast to make, tastes awesome hot, and goes great with soup, salad or even as a quick bite when you’re out.

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Barbara Chef
Updated on Fri, 10 Oct 2025 22:32:31 GMT
A layer of cheese and cilantro on a tortilla. Highlight
A layer of cheese and cilantro on a tortilla. | cookwithcarla.com

I always crave creamy garlic chicken wraps when I want a speedy, tasty dinner. They mix spiced chicken chunks, two cheesy layers, and tons of fresh garlicky flavor all inside a crunchy tortilla. Makes it super easy to wow your family or drop-in friends with hardly any work.

First time I made these wraps, I’d just finished a long day at work—now my kids ask for them every week. If company drops by, I pull these together in no time.

Ingredients

  • Butter for frying: melts to give that golden crispy outside nothing beats real butter flavor
  • Cheddar cheese shredded: adds a bold bite and some color balances the soft mozzarella
  • Fresh garlic, chopped: brings all the flavor the fresher, the better it’ll taste
  • Fresh-chopped parsley (optional): perfect for a summer lift sprinkle some on top if you like
  • Medium flour tortillas: keep these fresh so you can roll them up without rips main base for the wraps
  • Shredded mozzarella: melts like a dream for that creamy goodness pick a good one so it really stretches
  • Olive oil (extra virgin, for pan): helps boost flavor and lets the garlic shine
  • Cooked chicken breast, cut up: juicy bites of protein best with a fresh piece or even leftovers
  • Salt and black pepper: amps up flavors, so add just how you like it

Tip

Seriously, grate your own cheese—it melts so much creamier than any pre-shredded stuff you get in a bag.

Easy Step-by-Step

Serve 'em up:
Give the wraps a quick rest out of the skillet—just a couple minutes helps them set up and slice easier. Shower with chopped parsley and enjoy while they’re hot.
Brown the wraps:
Drop butter into a clean skillet and let it melt over medium. Set the filled wraps seam-side down, press a bit, and toast each side for a couple minutes till they're crisp and golden but the filling stays inside.
Fill it up:
Lay a tortilla out, pile that melty cheese-chicken mix down the center. Don’t overdo it—it’ll make rolling a mess. Tuck in the sides and wrap that thing up tight.
Mix in those cheeses:
Take the pan off the heat. Sprinkle in both cheeses and stir them around so the cheese starts melting—you want it all gooey before wrapping up.
Sizzle the aromatics:
Warm the olive oil in a skillet over medium. Toss in garlic and cook for around thirty seconds so it’s fragrant but not browned. Quick, add chicken chunks and stir everything to soak up the garlicky oil.
Cook the chicken first:
Season chicken breast with salt and pepper, cook however you like—grill, oven, or stovetop. Cut into small bites and set aside.
Cheese and sauce spread over pita bread. Highlight
Cheese and sauce spread over pita bread. | cookwithcarla.com

Good to Know

plenty of protein, keeps you full
really mild, so kids tend to love it
prep ahead and crisp them up fresh later
Nothing beats that moment you slice in and the cheese oozes out—makes me hungry every time. Tangy chicken and gooey cheese takes me right to laid-back evenings eating outside with buddies.

Storing Tips

Keep leftovers in an airtight container in the fridge. To reheat, use a hot skillet or oven so they stay crispy. They freeze great too—just wrap each one tight and bake when you need them.

Swaps

Try cooked turkey breast or Mediterranean-style roasted veggies instead of chicken if you want. Pepper Jack or Gouda will kick up the flavor swap. You can go whole wheat or gluten free on the tortillas too.

Several tacos loaded with cheese and chicken, arranged on a table. Highlight
Several tacos loaded with cheese and chicken, arranged on a table. | cookwithcarla.com

Serving Ideas

Serve it alongside a crisp green salad tomato soup or oven fries. Sliced up, they're awesome finger food for parties—or wrap 'em up for snacks on the go.

Background

These wraps are a take on American fast food but have totally made it home in kitchens here too. My mom used to make cheesy chicken toast—pan-toasting these wraps makes them extra crisp and gives a fresh spin.

Recipe FAQs

→ What's the best way to cook the chicken?

You can fry, grill or roast the chicken. Just make sure you chop it up and season with salt and pepper first.

→ Can I use other types of cheese?

Totally! Mix in Gouda, Emmental or Pepper Jack for some variety—use what you like.

→ How do I keep the filling in the tortilla?

Wrap the tortilla tightly and put the seam side down in the pan, then be gentle when flipping.

→ Can I prep the wraps ahead of time?

They hold up well in the fridge. Reheat just a few minutes in a skillet and they’ll taste great.

→ How do I make this gluten free?

Just go with gluten-free tortillas and you'll barely notice the swap.

→ What sides go well with these?

Try them with a crisp salad, tomato soup, or some crunchy potato wedges for a complete meal.

cheese garlic chicken wraps

Soft chicken, zingy garlic and melted cheese tucked inside a crunchy wrap. Perfect for sharing.

Prep Time
15 min
Cook Time
15 min
Total Time
30 min

Category: Main Dishes

Difficulty: Easy

Cuisine: American

Yield: 4 Servings (4 cheesy garlic chicken wraps)

Dietary Preferences: ~

Ingredients

→ Spices

01 Salt and black pepper, use as much as you like

→ Grains

02 Wheat tortillas, medium, 4 pieces

→ Meat & Poultry

03 Chicken breast, cooked and diced up, 2 cups

→ Vegetables & Herbs

04 Garlic, minced, 4 cloves
05 Parsley, chopped up fine, 1 tablespoon (if you want)

→ Dairy

06 Shredded cheddar cheese, 1 cup
07 Mozzarella, shredded, 1 cup
08 Butter, 1 tablespoon

→ Oils & Fats

09 Olive oil, 1 tablespoon

Steps

Step 01

Give your finished wraps a minute or two off the heat. Sprinkle fresh parsley if you like and enjoy them while they're still warm.

Step 02

In a big pan, melt that butter over medium heat. Lay your rolled wraps in with their seams down, press them gently, and let each side go golden and crunchy for 2-3 minutes. Flip with care so your stuffing doesn't escape.

Step 03

Put a tortilla flat, scoop plenty of that cheesy chicken mix into the middle, fold in the sides, and roll it up nice and tight like a burrito.

Step 04

Take your skillet off the stove, toss in all the mozzarella and cheddar, and stir straight away so they start melting right into the hot chicken.

Step 05

Now toss your chicken cubes into the pan and mix really well with the garlicky oil so every bit gets good flavor.

Step 06

Warm up olive oil in a pan on medium. Toss in the garlic and let it sizzle for half a minute to a minute until it smells great and turns golden.

Step 07

Season chicken breast with some salt and black pepper, cook it your favorite way (bake, grill, or pan-fry), chop into bite-size cubes after it's cooked through, and set aside.

Notes

  1. To keep these gluten-free, stick to gluten-free tortillas. For fewer carbs, use low-carb or whole wheat tortillas.
  2. Want extra punch? Add in grated pepper jack cheese, Gouda, or some hot jalapeños.
  3. These wraps handle travel well. They'll stay crisp if you reheat them in a pan or pop them back in the toaster before eating.
  4. For bolder garlic, brush the outside of your tortilla with garlic butter before frying.

Required Equipment

  • Big skillet
  • Chopping board
  • Sharp kitchen knife
  • Wooden spoon or spatula

Allergen Information

Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
  • Has dairy (cheese, butter).
  • Has gluten (if you use regular wheat tortillas).

Nutritional Information (Per Serving)

This data is for informational purposes only and doesn’t replace medical advice.
  • Calories: 360
  • Fat: 22 g
  • Carbs: 22 g
  • Protein: 24 g