What the heck is this?
These aren’t just wraps — they’re basically a warm hug filled with everything good in life. We’re talking tender, juicy chicken loaded with enough garlic to ward off vampires, smothered in a creamy cheese sauce that’s basically liquid gold, and wrapped up in a soft tortilla with fresh veggies for that perfect crunch. Then we grill the whole thing until it’s crispy on the outside and gloriously melty on the inside. It’s like a grilled cheese sandwich and a chicken wrap had a baby, and that baby grew up to be the most popular kid in school. Fair warning: once you make these, every other wrap will seem boring and sad.
Why You’ll Love This Recipe
Garlic lovers, this is your moment to shine.
The cheese sauce is so good you’ll want to drink it (no judgment here).
Crispy outside, melty inside perfection that makes the best sound when you bite it.
Ready in 30 minutes and uses stuff you probably already have.
Perfect for lunch, dinner, or that “I need comfort food right now” moment.
Way better than any fast food wrap and costs a fraction of the price.
The Good Stuff You’ll Need
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into strips
- 2 tbsp olive oil
- 6 cloves garlic, minced (don’t be shy)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and pepper to taste
For the Cheese Sauce That’ll Change Your Life:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup cream cheese, softened
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
For the Wraps:
- 4 large flour tortillas (burrito size)
- 2 cups romaine lettuce, chopped
- 1 large tomato, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tbsp butter for grilling
For Extra Flavor:
- 1/4 cup ranch dressing (optional but recommended)
- Pickled jalapeños
- Crispy bacon bits
- More cheese (obviously)
Let’s Do This
Step 1: Get That Chicken Perfect
Heat olive oil in a large skillet over medium-high heat.
Season chicken strips with salt, pepper, Italian seasoning, and paprika.
Cook chicken for 5-6 minutes until golden brown and cooked through.
Add minced garlic in the last 2 minutes and cook until fragrant.
Set chicken aside and keep warm.
Step 2: Make the Cheese Sauce of Dreams
In the same skillet (don’t wash it — we want those garlic bits), melt butter over medium heat.
Whisk in flour and cook for 1-2 minutes to make a roux.
Gradually whisk in milk, making sure there are no lumps.
Cook until slightly thickened, about 3-4 minutes.
Remove from heat and stir in cream cheese until melted.
Add cheddar, mozzarella, garlic powder, and onion powder. Stir until melted and smooth.
Season with salt and pepper. If it’s too thick, add a splash more milk.
Step 3: Prep Your Veggie Squad
Chop lettuce, dice tomato, slice red onion, and chop parsley.
Set everything up assembly-line style because we’re about to move fast.
Step 4: Assembly Time (The Fun Part)
Lay tortillas flat on a clean surface.
Spread a thin layer of ranch dressing down the center (if using).
Add a layer of lettuce, tomato, and red onion.
Top with the garlic chicken strips.
Drizzle generously with the cheese sauce (be generous, life’s too short).
Sprinkle with fresh parsley and any extras you’re using.
Step 5: Wrap It Up Like a Pro
Fold the bottom edge up over the filling.
Fold in both sides, then roll tightly from bottom to top.
Secure with a toothpick if needed.
Step 6: Grill to Golden Perfection
Heat a large skillet or griddle over medium heat.
Melt butter in the pan.
Place wraps seam-side down and cook for 2-3 minutes until golden and crispy.
Flip carefully and cook another 2-3 minutes until the other side is golden.
The cheese should be melted and possibly oozing out (that’s the good stuff).
Step 7: Serve and Watch Magic Happen
Let them rest for 2 minutes before cutting (molten cheese is no joke).
Cut in half diagonally to show off that gorgeous melty interior.
Serve immediately while they’re still crispy and the cheese is stretchy.
Serving Suggestions
Perfect with crispy fries, onion rings, or a simple side salad.
Serve with extra cheese sauce for dipping because why not?
A cold soda or iced tea completes the experience.
Cut into smaller pieces for appetizers or party food.
Switch It Up
Buffalo Style: Add buffalo sauce to the chicken and use blue cheese instead of cheddar.
Mexican Twist: Add salsa, jalapeños, and use pepper jack cheese.
Veggie Power: Add sautéed mushrooms, bell peppers, or spinach.
Bacon Lover’s: Add crispy bacon bits because bacon makes everything better.
Spicy Version: Add hot sauce to the cheese sauce or use pepper jack cheese.
Herb Garden: Add fresh basil, oregano, or thyme to the chicken.
Make-Ahead Tips
Cook the chicken and make the cheese sauce up to 2 days ahead.
Store cheese sauce in the fridge — it’ll thicken up, just thin with milk when reheating.
Prep all vegetables the night before and store in the fridge.
Don’t assemble until ready to grill — the tortillas will get soggy.
Questions People Actually Ask
Q: Can I bake these instead of grilling? A: Yes! Brush with melted butter and bake at 400°F for 12-15 minutes, flipping halfway through.
Q: What if my cheese sauce is too thick? A: Add milk a tablespoon at a time until you reach the right consistency.
Q: Can I use rotisserie chicken? A: Absolutely! Just sauté it with the garlic for a few minutes to warm through.
Q: How do I prevent the wraps from falling apart? A: Don’t overfill them, and make sure to roll tightly. The toothpick trick really helps.
Q: Can I make these dairy-free? A: You can use dairy-free cheese and milk, but the texture won’t be quite the same.
Q: What’s the best way to reheat leftovers? A: In a skillet over medium heat for 2-3 minutes per side, or in the oven at 350°F for 10 minutes.
Print
Cheesy Garlic Chicken Wraps That’ll Make You Forget All Other Wraps Exist
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
These aren’t just wraps — they’re basically a warm hug filled with everything good in life. We’re talking tender, juicy chicken loaded with enough garlic to ward off vampires, smothered in a creamy cheese sauce that’s basically liquid gold, and wrapped up in a soft tortilla with fresh veggies for that perfect crunch. Then we grill the whole thing until it’s crispy on the outside and gloriously melty on the inside. It’s like a grilled cheese sandwich and a chicken wrap had a baby, and that baby grew up to be the most popular kid in school. Fair warning: once you make these, every other wrap will seem boring and sad.
Ingredients
For the Chicken:
- 1 lb boneless, skinless chicken breasts or thighs, cut into strips
- 2 tbsp olive oil
- 6 cloves garlic, minced (don’t be shy)
- 1 tsp Italian seasoning
- 1/2 tsp paprika
- Salt and pepper to taste
For the Cheese Sauce That’ll Change Your Life:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 cup whole milk
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup mozzarella cheese, shredded
- 1/4 cup cream cheese, softened
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- Salt and pepper to taste
For the Wraps:
- 4 large flour tortillas (burrito size)
- 2 cups romaine lettuce, chopped
- 1 large tomato, diced
- 1/2 red onion, thinly sliced
- 1/4 cup fresh parsley, chopped
- 2 tbsp butter for grilling
For Extra Flavor:
- 1/4 cup ranch dressing (optional but recommended)
- Pickled jalapeños
- Crispy bacon bits
- More cheese (obviously)
Instructions
Heat olive oil in a large skillet over medium-high heat.
Season chicken strips with salt, pepper, Italian seasoning, and paprika.
Cook chicken for 5-6 minutes until golden brown and cooked through.
Add minced garlic in the last 2 minutes and cook until fragrant.
Set chicken aside and keep warm.
In the same skillet (don’t wash it — we want those garlic bits), melt butter over medium heat.
Whisk in flour and cook for 1-2 minutes to make a roux.
Gradually whisk in milk, making sure there are no lumps.
Cook until slightly thickened, about 3-4 minutes.
Remove from heat and stir in cream cheese until melted.
Add cheddar, mozzarella, garlic powder, and onion powder. Stir until melted and smooth.
Season with salt and pepper. If it’s too thick, add a splash more milk.
Chop lettuce, dice tomato, slice red onion, and chop parsley.
Set everything up assembly-line style because we’re about to move fast.
Lay tortillas flat on a clean surface.
Spread a thin layer of ranch dressing down the center (if using).
Add a layer of lettuce, tomato, and red onion.
Top with the garlic chicken strips.
Drizzle generously with the cheese sauce (be generous, life’s too short).
Sprinkle with fresh parsley and any extras you’re using.
Fold the bottom edge up over the filling.
Fold in both sides, then roll tightly from bottom to top.
Secure with a toothpick if needed.
Heat a large skillet or griddle over medium heat.
Melt butter in the pan.
Place wraps seam-side down and cook for 2-3 minutes until golden and crispy.
Flip carefully and cook another 2-3 minutes until the other side is golden.
The cheese should be melted and possibly oozing out (that’s the good stuff).
Let them rest for 2 minutes before cutting (molten cheese is no joke).
Cut in half diagonally to show off that gorgeous melty interior.
Serve immediately while they’re still crispy and the cheese is stretchy.
Notes
Perfect with crispy fries, onion rings, or a simple side salad.
Serve with extra cheese sauce for dipping because why not?
A cold soda or iced tea completes the experience.
Cut into smaller pieces for appetizers or party food.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~580 kcal
- Fat: ~32g
- Carbohydrates: ~35g
- Protein: ~38g