Cheesy Garlic Chicken Wraps: Quick, Gooey, Dinner Win! (Print Version)

Cheesy Garlic Chicken Wraps are a weeknight dream! Juicy chicken, melty cheese, and garlic flavor in a warm tortilla. So easy, so good!

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 20 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy

# Ingredients:

→ Chicken & Wrap Base

01 - 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
02 - 8 large flour tortillas

→ Cheesy Garlic Goodness

03 - 4 oz cream cheese, softened
04 - 1 cup shredded mozzarella cheese (plus extra for sprinkling)
05 - 4 cloves garlic, minced

→ Flavor Boosters & Freshness

06 - 1/4 cup chicken broth
07 - 2 tbsp fresh parsley, chopped
08 - Salt and black pepper to taste
09 - 1 tbsp olive oil

→ For Serving (Optional)

10 - Avocado ranch or hot sauce for dipping

# Instructions:

01 - First things first, let's get that chicken ready for our Cheesy Garlic Chicken Wraps. Grab your boneless, skinless chicken breasts and cut them into nice, small, bite-sized pieces. Think uniform, so they all cook evenly, you know? Then, hit them with a good pinch of salt and black pepper. I usually do this right on the cutting board. Heat a little olive oil in a large skillet over medium-high heat. When it's shimmering, add your chicken and cook it until it's golden brown and cooked through. Don't overcrowd the pan, or it won't brown! I've made that mistake too many times, ending up with pale, sad chicken. Once it's done, set it aside on a plate.
02 - Now for the good stuff! In that same skillet (don't even bother cleaning it, those browned bits add flavor!), reduce the heat to medium. Add your minced garlic and let it cook for about 30 seconds until it's super fragrant. Oh, that smell! It's pure magic. Be careful not to burn it, though—burnt garlic is a tragedy. Stir in the softened cream cheese and a splash of chicken broth. Whisk it all together until it’s smooth and creamy. This is where the magic really starts for these Cheesy Garlic Chicken Wraps, building that luscious base.
03 - Once your cream cheese mixture is smooth, stir in about half of your shredded mozzarella cheese. Let it melt down, stirring constantly, until it's all gooey and happy. Then, gently fold your cooked chicken pieces back into the sauce. Make sure every piece of chicken is coated in that glorious cheesy garlic sauce. This step smells so incredibly good, you’ll be tempted to just eat it straight from the pan – I won't lie, I've been there! Taste it and adjust any seasoning if you need to.
04 - While your chicken mixture is simmering gently, warm your flour tortillas. I usually do this one of two ways: either quickly in a dry skillet over medium heat for about 15-20 seconds per side until they're soft and pliable, or wrapped in a damp paper towel and microwaved for about 30 seconds. Warm tortillas are key for rolling without tearing. I once skipped this, and my wraps were cracking everywhere. Total mess, but still tasty!
05 - Alright, time to assemble! Lay a warm tortilla flat. Spoon a generous amount of your cheesy garlic chicken mixture down the center. Don't overfill it, though; that's another mistake I've made, and then everything just oozes out. Sprinkle with a little extra mozzarella cheese, because why not? Then, fold in the sides of the tortilla and roll it up tightly from the bottom. It's like wrapping a cozy blanket around all that deliciousness. Repeat with the remaining chicken and tortillas.
06 - If you want to take these Cheesy Garlic Chicken Wraps to the next level, you can give them a quick toast. Place the assembled wraps back into your skillet (or a separate one if needed) over medium heat, seam-side down. Cook for 2-3 minutes per side, until the tortilla is lightly golden and crispy, and the cheese inside is extra melty. This step isn't strictly necessary, but it adds a lovely texture. Sprinkle with fresh parsley before serving. The finished wraps should be golden, warm, and practically bursting with cheesy, garlicky goodness!

# Notes:

01 - A little secret: don't overcrowd your pan, or the chicken won't brown nicely! I learned that the hard way, many times.
02 - You can prep the chicken and sauce a day ahead. Just store them separately in the fridge, then assemble when you're ready to eat.
03 - No chicken? Ground turkey works too, honestly! The texture is a bit different, but it's still super tasty.
04 - Serve these with a crisp green salad or a simple tomato soup for a surprisingly complete meal.

# Equipment Needed:

01 - Large skillet
02 - cutting board
03 - knife

# Nutrition (Per Serving):

Calories: 450 kcal
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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