Cheesy Garlic Chicken Wraps
These Cheesy Garlic Chicken Wraps feature juicy chicken in a creamy garlic sauce, melted cheese, and your favorite toppings all wrapped in a warm tortilla. Quick and easy to make, they're perfect for a weeknight dinner or a casual lunch.
Equipment
- Large skillet
- Mixing spoon
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Paper towels
- Tortilla warmer or microwave
- Serving plates
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 4 cloves garlic, minced
- ½ cup chicken broth
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ¼ tsp red pepper flakes optional
- 1 tsp dried Italian herbs
- Salt to taste
- Pepper to taste
- 6-8 large tortillas flour or whole wheat
- 2 cups shredded cheese cheddar, Monterey Jack, or a blend
- Optional toppings: chopped tomatoes
- Optional toppings: shredded lettuce
- Optional toppings: sour cream
- Optional toppings: guacamole
Instructions
- Cut the chicken breasts into small, bite-sized pieces and pat them dry with paper towels.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds, until fragrant, being careful not to burn it.
- Add the chicken to the skillet and cook until browned and cooked through, about 5-7 minutes. Ensure the internal temperature reaches 165°F (74°C).
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
- Reduce the heat to medium-low, then stir in the heavy cream, Parmesan cheese, red pepper flakes (if using), and Italian herbs.
- Season with salt and pepper to taste.
- Let the sauce simmer for about 5 minutes, or until it has thickened slightly, stirring occasionally.
- Warm the tortillas according to package directions.
- Lay a tortilla flat on a clean surface.
- Spoon a generous amount of the cheesy garlic chicken onto the center of the tortilla.
- Sprinkle with shredded cheese.
- Add any optional toppings you like.
- Fold in the sides of the tortilla, then roll it up tightly.
- Cut the wraps in half, if desired, and serve immediately.
Notes
To prevent soggy wraps, avoid overfilling the tortillas and ensure the chicken isn't too saucy. Lightly toasting the tortillas before filling them can also help. The chicken and sauce can be prepared in advance and stored in the refrigerator for up to 2 days. Experiment with different cheeses like mozzarella, provolone, or feta. For a spicier wrap, add a pinch of cayenne pepper or use pepper jack cheese.