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Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps with creamy filling on a rustic wooden board.
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A protein-packed, indulgent-tasting lunch or fast dinner featuring lean chicken in a creamy garlic cheese sauce, wrapped with fresh veggies. Ready in under 30 minutes with minimal cleanup, it's a family-friendly, comforting meal.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 0.5 teaspoon garlic powder
  • Salt and black pepper to taste
  • 3 tablespoons butter
  • 4-5 large cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 1.5 cups milk
  • 1 cup shredded mozzarella cheese
  • 0.5 cup shredded cheddar cheese
  • Salt and pepper to taste
  • 4 large flour tortillas or wraps
  • 1 cup fresh spinach or lettuce
  • 1 medium tomato, diced
  • Optional: sliced red onion, avocado, or ranch dressing

Instructions

  1. Season chicken pieces with paprika, garlic powder, salt, and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken for 5-7 minutes until golden and cooked through. Remove and set aside.
  2. In the same skillet, reduce heat to medium. Melt butter. Add minced garlic and cook for 30-60 seconds until fragrant.
  3. Sprinkle flour over garlic butter and whisk constantly for 1 minute.
  4. Slowly pour in milk, whisking continuously to prevent lumps. Simmer for 2-3 minutes until thickened.
  5. Remove from heat. Stir in mozzarella and cheddar cheese until melted and smooth. Season sauce with salt and pepper.
  6. Add cooked chicken back to skillet and stir to coat in the sauce.
  7. Warm tortillas. Place spinach in center of each. Spoon cheesy garlic chicken over spinach. Top with diced tomato and optional veggies.
  8. Fold in sides of tortilla and roll up tightly from the bottom. Slice in half and serve immediately.

Notes

For a smooth sauce, add milk slowly while whisking. Warm tortillas before wrapping to prevent cracking. Store leftover filling separately for up to 3 days. For gluten-free, use GF flour and wraps. For low-carb, serve as a salad.

Nutrition

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