Get ready to meet the wrap that’s going to change your entire relationship with lunch. These Cheesy Chicken Garlic Wraps are basically what happens when comfort food decides to become portable — tender, garlic-infused chicken, melted cheese that stretches for days, fresh veggies for crunch, and all of it wrapped up in a soft tortilla that gets grilled to golden perfection. It’s like a quesadilla and a chicken wrap had a baby, and that baby grew up to be absolutely irresistible. The garlic butter situation is next-level aromatic therapy, while the melted cheese creates those perfect cheese pulls that make you want to take a million photos before eating. Fair warning: these are dangerously addictive and will probably become your new go-to meal for everything from quick lunches to late-night cravings.
Why You’ll Love This Recipe
- Crispy on the outside, melty and cheesy on the inside (the perfect texture combo)
- The garlic butter makes everything taste like it came from a fancy restaurant
- Ready in about 20 minutes from start to finish
- Perfect for using up leftover chicken or rotisserie chicken
- Way more satisfying than regular wraps but just as portable
- Kid-friendly but sophisticated enough for adults to obsess over
- Great for meal prep — make a batch and reheat throughout the week
- That cheese pull factor makes them totally Instagram-worthy
The Good Stuff You’ll Need
For the Garlic Chicken:
- 1 1/2 lbs boneless, skinless chicken breast or thighs, diced
- 4 tbsp butter, divided
- 6 cloves garlic, minced (don’t be shy with this)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 2 tbsp olive oil
For the Wrap Assembly:
- 6 large flour tortillas (burrito-size works best)
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup cream cheese, softened
- 2 tbsp ranch dressing (optional but amazing)
For the Fresh Stuff:
- 2 cups romaine lettuce, chopped
- 1 large tomato, diced and drained
- 1/2 red onion, thinly sliced (optional)
- 1 bell pepper, diced
- 2 green onions, chopped
For the Garlic Butter Finish:
- 4 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tsp dried parsley (or 2 tbsp fresh)
- Pinch of salt
Optional Add-Ins:
- Avocado slices
- Crispy bacon bits
- Jalapeño slices for heat
- Spinach instead of lettuce
- Sun-dried tomatoes
Let’s Do This
Step 1: Cook That Perfect Garlic Chicken
Season diced chicken with Italian seasoning, paprika, onion powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add seasoned chicken and cook for 5-6 minutes until golden brown and cooked through.
Push chicken to one side of the pan, add 2 tbsp butter and minced garlic to the empty side.
Let garlic cook for 30 seconds until fragrant, then toss everything together.
Add remaining 2 tbsp butter and let it coat the chicken until glossy and incredible smelling.
Remove from heat and set aside to cool slightly.
Step 2: Make That Garlic Butter Magic
In a small bowl, mix melted butter, minced garlic, parsley, and salt.
This is what’s going to make your wraps golden and gorgeous on the outside.
Step 3: Prep Your Filling Station
Mix the cheddar and mozzarella cheeses in a bowl.
Dice your tomatoes and let them drain on paper towels (this prevents soggy wraps).
Chop all your fresh vegetables and have everything ready to go.
Assembly moves fast once you start, so prep is key.
Step 4: Assembly Line Time
Lay tortillas flat on your work surface.
Spread a thin layer of softened cream cheese down the center of each tortilla (this acts as a moisture barrier).
Add a drizzle of ranch if using.
Layer on the garlic chicken, distributing evenly among the tortillas.
Add a generous handful of the cheese mixture to each wrap.
Top with lettuce, tomatoes, bell pepper, and any other veggies you’re using.
Step 5: Wrap It Up Right
Fold in the sides of each tortilla, then roll tightly from bottom to top.
Make sure everything is tucked in nice and tight — you don’t want filling escaping during cooking.
Place seam-side down on a plate while you wrap the rest.
Step 6: Grill to Golden Perfection
Heat a large skillet or griddle over medium heat.
Brush each wrap all over with the garlic butter mixture.
Place wraps seam-side down in the skillet and cook for 2-3 minutes until golden brown and crispy.
Flip carefully and cook another 2-3 minutes until second side is golden and cheese is melted.
Work in batches if needed — don’t overcrowd the pan.
Step 7: Serve and Enjoy the Cheese Pulls
Let wraps cool for 2-3 minutes before cutting (this prevents all the cheese from oozing out).
Cut diagonally in half with a sharp knife.
Serve immediately while the cheese is still melty and amazing.
Watch everyone lose their minds over how good these are.
Serving Suggestions
Serve with tortilla chips and salsa for the full Mexican-inspired experience.
A side of guacamole or sour cream for dipping never hurt anyone.
Pair with a simple salad or some fresh fruit to balance all that cheesy goodness.
Cold beer or iced tea complements these perfectly.
Switch It Up
Buffalo Style: Toss the chicken with buffalo sauce and use blue cheese instead of ranch.
BBQ Version: Use BBQ sauce instead of garlic butter and add some red onion and cilantro.
Mediterranean Twist: Add sun-dried tomatoes, spinach, and feta cheese.
Breakfast Style: Use scrambled eggs instead of chicken and add breakfast sausage.
Veggie Version: Skip the chicken and load up with roasted vegetables and black beans.
Spicy Kick: Add jalapeños, pepper jack cheese, or chipotle mayo.
Make-Ahead Tips
Cook the chicken ahead of time and store in the fridge for up to 3 days.
You can assemble the wraps and wrap them individually in foil, then cook when ready to eat.
The garlic butter can be made ahead and stored in the fridge for a week.
These reheat well in a skillet or even the microwave (though they won’t be as crispy).
Questions People Actually Ask
Q: Can I use rotisserie chicken? A: Absolutely! Just shred it and toss with some of the garlic butter mixture to add flavor.
Q: What if my tortillas keep tearing? A: Make sure they’re room temperature and don’t overfill them. Warm tortillas are more pliable.
Q: Can I bake these instead? A: Sure! Brush with garlic butter and bake at 400°F for 15-20 minutes, flipping halfway through.
Q: How do I keep them from getting soggy? A: Pat tomatoes dry, use cream cheese as a barrier, and don’t overfill with wet ingredients.
Q: Can I freeze these? A: You can freeze them wrapped individually, but the texture of the vegetables changes. Better to freeze just the cooked chicken.
Q: What’s the best way to reheat leftovers? A: In a skillet over medium heat for a few minutes per side, or in the oven at 350°F until heated through.
Print
Cheesy Chicken Garlic Wraps
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
Get ready to meet the wrap that’s going to change your entire relationship with lunch. These Cheesy Chicken Garlic Wraps are basically what happens when comfort food decides to become portable — tender, garlic-infused chicken, melted cheese that stretches for days, fresh veggies for crunch, and all of it wrapped up in a soft tortilla that gets grilled to golden perfection. It’s like a quesadilla and a chicken wrap had a baby, and that baby grew up to be absolutely irresistible. The garlic butter situation is next-level aromatic therapy, while the melted cheese creates those perfect cheese pulls that make you want to take a million photos before eating. Fair warning: these are dangerously addictive and will probably become your new go-to meal for everything from quick lunches to late-night cravings.
Ingredients
For the Garlic Chicken:
- 1 1/2 lbs boneless, skinless chicken breast or thighs, diced
- 4 tbsp butter, divided
- 6 cloves garlic, minced (don’t be shy with this)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- 1/2 tsp onion powder
- Salt and black pepper to taste
- 2 tbsp olive oil
For the Wrap Assembly:
- 6 large flour tortillas (burrito-size works best)
- 2 cups sharp cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1/2 cup cream cheese, softened
- 2 tbsp ranch dressing (optional but amazing)
For the Fresh Stuff:
- 2 cups romaine lettuce, chopped
- 1 large tomato, diced and drained
- 1/2 red onion, thinly sliced (optional)
- 1 bell pepper, diced
- 2 green onions, chopped
For the Garlic Butter Finish:
- 4 tbsp butter, melted
- 2 cloves garlic, minced
- 1 tsp dried parsley (or 2 tbsp fresh)
- Pinch of salt
Optional Add-Ins:
- Avocado slices
- Crispy bacon bits
- Jalapeño slices for heat
- Spinach instead of lettuce
- Sun-dried tomatoes
Instructions
Season diced chicken with Italian seasoning, paprika, onion powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat.
Add seasoned chicken and cook for 5-6 minutes until golden brown and cooked through.
Push chicken to one side of the pan, add 2 tbsp butter and minced garlic to the empty side.
Let garlic cook for 30 seconds until fragrant, then toss everything together.
Add remaining 2 tbsp butter and let it coat the chicken until glossy and incredible smelling.
Remove from heat and set aside to cool slightly.
In a small bowl, mix melted butter, minced garlic, parsley, and salt.
This is what’s going to make your wraps golden and gorgeous on the outside.
Mix the cheddar and mozzarella cheeses in a bowl.
Dice your tomatoes and let them drain on paper towels (this prevents soggy wraps).
Chop all your fresh vegetables and have everything ready to go.
Assembly moves fast once you start, so prep is key.
Lay tortillas flat on your work surface.
Spread a thin layer of softened cream cheese down the center of each tortilla (this acts as a moisture barrier).
Add a drizzle of ranch if using.
Layer on the garlic chicken, distributing evenly among the tortillas.
Add a generous handful of the cheese mixture to each wrap.
Top with lettuce, tomatoes, bell pepper, and any other veggies you’re using.
Fold in the sides of each tortilla, then roll tightly from bottom to top.
Make sure everything is tucked in nice and tight — you don’t want filling escaping during cooking.
Place seam-side down on a plate while you wrap the rest.
Heat a large skillet or griddle over medium heat.
Brush each wrap all over with the garlic butter mixture.
Place wraps seam-side down in the skillet and cook for 2-3 minutes until golden brown and crispy.
Flip carefully and cook another 2-3 minutes until second side is golden and cheese is melted.
Work in batches if needed — don’t overcrowd the pan.
Let wraps cool for 2-3 minutes before cutting (this prevents all the cheese from oozing out).
Cut diagonally in half with a sharp knife.
Serve immediately while the cheese is still melty and amazing.
Watch everyone lose their minds over how good these are.
Notes
Serve with tortilla chips and salsa for the full Mexican-inspired experience.
A side of guacamole or sour cream for dipping never hurt anyone.
Pair with a simple salad or some fresh fruit to balance all that cheesy goodness.
Cold beer or iced tea complements these perfectly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: ~520 kcal
- Carbohydrates: ~32g
- Protein: ~35g