Cheesy Garlic Chicken Wraps (Printable Version)
Tender garlic chicken with melted mozzarella and cheddar, fresh veggies, and creamy sauce in warm tortillas.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (approximately 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:
01 - Slice chicken breasts into thin strips for even cooking.
02 - Toss chicken strips with olive oil, minced garlic, Italian herbs, paprika, salt, and black pepper until evenly coated.
03 - Heat a non-stick skillet over medium-high heat. Add seasoned chicken and cook for 6 to 8 minutes, stirring frequently, until golden brown and cooked through.
04 - In a small bowl, whisk together mayonnaise, Greek yogurt, and lemon juice until smooth and combined.
05 - Heat tortillas in a dry skillet or microwave until pliable and easy to fold.
06 - Lay out each warm tortilla. Spread a thin layer of sauce in the center. Layer with shredded lettuce, diced tomato, sliced red onion, cooked chicken strips, and shredded mozzarella and cheddar cheeses.
07 - Fold in both sides of each tortilla, then roll tightly from bottom to top to form a secure wrap.
08 - For extra crispiness, place wraps seam-side down in a skillet over medium heat for 1 to 2 minutes per side until cheese melts and tortilla is golden.
09 - Slice each wrap in half diagonally and serve immediately while warm.
# Expert Hints:
01 -
- The creamy sauce strikes that perfect balance between tangy and rich without overwhelming the fresh vegetables
- Everything comes together in under thirty minutes, making it impossible to justify ordering takeout instead
02 -
- Dry your lettuce thoroughly with paper towels or the bottom of your wrap will turn into a soggy mess within minutes
- Let the chicken rest for a couple minutes after cooking so the juices redistribute instead of running everywhere
03 -
- Place a dry skillet on medium heat and warm your assembled wraps seam-side down for that restaurant-style toasted finish
- Mix shredded cheese with a bit of the sauce before adding it to help it melt more evenly