Easy Cheesy Chicken Garlic Wraps (Print version)

Juicy garlic chicken, creamy sauce, and melty cheese folded into crisp skillet-toasted tortillas.

# Ingredients:

For the chicken

01 - 1 lb (450 g) boneless skinless chicken breast, cut into bite-size pieces
02 - 3 cloves garlic, minced
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon Italian seasoning
05 - 3/4 teaspoon kosher salt
06 - 1/4 teaspoon black pepper
07 - 1 tablespoon olive oil
08 - 1 tablespoon unsalted butter

For the garlic sauce

09 - 1/4 cup (60 g) plain Greek yogurt
10 - 1/4 cup (60 g) mayonnaise
11 - 1 small garlic clove, finely grated
12 - 1 teaspoon fresh lemon juice
13 - Pinch of salt

For the wraps

14 - 4 large flour tortillas, 10-inch size
15 - 1 cup (115 g) shredded mozzarella cheese
16 - 3/4 cup (85 g) shredded cheddar cheese
17 - 2 green onions, thinly sliced
18 - 2 tablespoons chopped fresh parsley
19 - 1 tablespoon butter, for toasting

# Instructions:

01 - Stir the Greek yogurt, mayonnaise, grated garlic, lemon juice, and a pinch of salt in a small bowl until smooth. Set aside while you cook the chicken.
02 - Toss the chicken pieces with minced garlic, smoked paprika, Italian seasoning, salt, and pepper until evenly coated.
03 - Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, turning once or twice, until golden and 165°F in the center.
04 - Warm the tortillas in a dry skillet or microwave until flexible. This helps them roll without tearing.
05 - Spread garlic sauce over each tortilla. Divide the chicken, mozzarella, cheddar, green onions, and parsley between the tortillas, keeping the filling slightly below center.
06 - Fold in the sides, roll tightly, and place seam-side down in a lightly buttered skillet. Toast for 1-2 minutes per side until crisp and melted, then slice and serve warm.

# Good to know:

01 - Best served right after toasting while the tortilla is crisp and the cheese is melted.
02 - Use an instant-read thermometer to check that chicken reaches 165°F.
03 - Cooked filling can be made up to 3 days ahead.

Back