Cheesy Garlic Chicken Wraps
Ingredients
- Boneless skinless chicken breast – 500 g (about 1 lb), thinly sliced
- Olive oil – 1 tablespoon
- Butter – 2 tablespoons
- Garlic – 5 cloves minced
- Paprika – 1 teaspoon
- Garlic powder – ½ teaspoon
- Black pepper – ½ teaspoon
- Salt – ¾ teaspoon or to taste
- Chili flakes – ¼ teaspoon optional
- Mozzarella cheese – 1½ cups shredded
- Cheddar cheese – ½ cup shredded
- Large flour tortillas or wraps – 4
- Fresh parsley – 2 tablespoons finely chopped
- Optional sauces – garlic mayo ranch, or yogurt sauce
Instructions
- Slice chicken into thin, even strips
- Season chicken with salt, black pepper, paprika, garlic powder, and chili flakes
- Heat olive oil in a large skillet over medium heat
- Add chicken in a single layer and cook 3–4 minutes per side until golden and cooked through
- Remove chicken from skillet and set aside
- Reduce heat to medium-low and add butter to the same skillet
- Add minced garlic and cook about 30 seconds until fragrant
- Return chicken to skillet and toss to coat in garlic butter
- Cook together for 1–2 minutes, then turn off heat
- Stir in chopped parsley
- Lay tortillas flat and divide chicken evenly between them
- Sprinkle mozzarella and cheddar over hot chicken so cheese begins to melt
- Fold sides in and roll wraps tightly
- Optional: toast wraps in a dry skillet 1–2 minutes per side until lightly golden
Notes
Slice chicken thinly to keep it juicy and quick-cooking
Fresh garlic gives the best flavor and should not be browned
Mozzarella provides stretch while cheddar adds sharpness
Wraps are best served fresh while cheese is hot and melty
For extra crisp wraps, always toast after rolling
Fresh garlic gives the best flavor and should not be browned
Mozzarella provides stretch while cheddar adds sharpness
Wraps are best served fresh while cheese is hot and melty
For extra crisp wraps, always toast after rolling