Name: Cheesy Garlic Chicken Wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 lb (450 g) chicken breast or thigh, thinly sliced (or 2 cups cooked shredded); 1 Tbsp olive oil; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1/2 tsp paprika; 1½ Tbsp unsalted butter; 3 cloves garlic, minced; 1 tsp Italian herb blend (or ½ tsp oregano + ½ tsp parsley); 2 cups (225 g) low-moisture mozzarella, shredded; 1/2 cup (55 g) sharp cheddar, shredded; 4 large (10-inch) flour tortillas; 1/3 cup Greek yogurt or mayo (optional spread); 1 clove garlic, grated (for spread); 1 tsp lemon juice (for spread); 1 pinch salt (for spread); 1 cup baby spinach (optional add-in); 1/4 cup thinly sliced red onion (optional); 1 Tbsp pickled jalapeño (optional)

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Fast Chicken Dinner in 20 Minutes, Melty Cheese and Golden Crunch

Juicy garlic-butter chicken, a blanket of melted cheese, and a tortilla seared crisp enough to shatter, built for busy nights and packable lunches.

Side view cheesy garlic chicken wrap, melted cheese pull, golden tortilla, parsley garnish, quick weeknight dinner.

Why You’ll Love It

Speed & simplicity: One pan, ~20 minutes—ideal for Fast Chicken Dinner and Sports Night Dinners Quick Meals.
Serious flavor: Garlic-butter sizzle + herb finish hit that Garlic Chicken Wraps craving.
Melt factor: Two-cheese blend guarantees that stretchy, photo-worthy pull for Cheesy Chicken Wraps.
Packable: Reheats to a crisp for Good Lunches For Work without going soggy.
Budget-friendly: Simple pantry ingredients help you target Meals Under $5 per serving in most stores.

Internal Links to keep readers exploring

Warm up with Pumpkin Shaped Baked Brie, plan an easy main like Slow Cooker Lemon Herb Chicken, and bookmark a date-night upgrade with Burrata Chicken Milanese.

Ingredients (notes only)

Chicken & Seasoning

Chicken: Cooked shredded/diced works, or quick-sear raw breast/thigh strips.
Garlic butter: Butter + olive oil + fresh garlic for bold aroma without burning.
Herbs & spices: Italian blend (or oregano, parsley, thyme), paprika, salt, pepper.

Cheese & Wrap

Low-moisture mozzarella + sharp cheddar: Stretch + flavor; shred fresh for better melt.
Large flour tortillas (10-inch): Flexible and crisp up evenly.
Optional add-ins: Baby spinach, thin red onion, pickled jalapeño, tomato.

Quick Garlic Spread (optional)

Greek yogurt or mayo + grated garlic + lemon + pinch of salt for a creamy base.

Step-by-Step Instructions

If starting raw: Slice 1 lb chicken into thin strips; pat dry and season (½ tsp salt, ¼ tsp pepper, ½ tsp paprika).
Sear chicken: Heat 1 Tbsp olive oil over medium-high. Sear 4–6 minutes until browned and internal temp hits 165°F/74°C. Transfer; wipe pan.
Garlic butter: Melt 1½ Tbsp butter over medium. Add 3 minced garlic cloves; cook 30–45 seconds until fragrant (don’t brown). Stir in 1 tsp Italian herbs. Toss chicken in the butter to coat.
Assemble wraps: Spread each tortilla with 1–2 tsp garlic spread (optional). Layer ½ cup shredded cheese, ¾–1 cup chicken, and any add-ins. Fold sides in and roll tight.
Crisp & melt: Lightly oil the pan. Cook wraps seam-side down over medium 2–3 minutes per side until tortillas are golden and cheese is melted.
Serve: Rest 1 minute; slice on a bias. Add a squeeze of lemon or parsley if you like.

Pro Tips

Melt insurance: Kill the heat and lid the pan for 60 seconds to finish melting without scorching.
Fresh-shred cheese: Pre-shredded can be drier; fresh shreds melt creamier.
Moisture control: Keep add-ins dry (pat tomatoes/spinach).
Press gently: A flat spatula adds contact for extra crunch without squeezing out filling.

Variations (mapped to interests)

Good Lunches For Work: Wrap in foil; reheat on skillet 2–3 minutes per side or in air fryer at 375°F for 3–4 minutes.
Meals Under $5: Use store-brand tortillas, a single cheese, and leftover roast chicken.
Vacation Food Ideas Meals: Pre-cook chicken, pack tortillas/cheese; crisp at the rental for fuss-free dinners.
Cheesy Garlic Chicken Wrap: Add extra mozzarella and a garlic-herb butter swipe on the outside before searing.
Sports Night Dinners Quick Meals: Roll tighter, slice into handheld halves, and serve with ranch or hot honey.

How to Serve

With a quick side: bagged salad, air-fried potato wedges, or carrot sticks.
Dipping ideas: garlic yogurt, ranch, chipotle mayo, or hot honey.

Make Ahead & Storage

Prep ahead: Cook/season chicken and shred cheese up to 3 days ahead.
Fridge: Assembled, uncooked wraps keep 24 hours; cooked wraps 3 days.
Reheat: Skillet or air fryer 375°F 3–4 minutes until hot and crisp.

FAQs

Breast or thigh? Either—thigh is juicier; breast stays tender if not overcooked (pull at 165°F).
Can I bake a crowd? Yes—place on a rack at 425°F for 10–12 minutes, flipping once.
Dairy-lighter option? Use part-skim mozzarella, skip the spread, and boost herbs.
Gluten-free? Use GF tortillas and verify seasonings.

Simple Nutrition Table (estimate, per wrap of 4)

Calories ~520 • Protein 34g • Carbs 38g • Fat 26g • Sodium 980mg
Estimates vary by brands and add-ins.

Sarah

Cheesy Garlic Chicken Wraps

Juicy garlic-butter chicken and melted mozzarella-cheddar wrapped in a golden, pan-crisped tortilla. Ready in about 20 minutes — perfect for lunchboxes, quick dinners, or easy meal prep.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 wraps

Course: Lunch, Main

Cuisine: American

Calories: 520

Ingredients Equipment Method Nutrition Notes

Ingredients

1 lb (450 g) chicken breast or thigh, thinly sliced (or 2 cups cooked shredded)
1 Tbsp olive oil
1/2 tsp kosher salt
1/4 tsp black pepper
1/2 tsp paprika
1½ Tbsp unsalted butter
3 cloves garlic, minced
1 tsp Italian herb blend (or ½ tsp oregano + ½ tsp parsley)
2 cups (225 g) low-moisture mozzarella, shredded
1/2 cup (55 g) sharp cheddar, shredded
4 large (10-inch) flour tortillas
1/3 cup Greek yogurt or mayo (optional spread)
1 clove garlic, grated (for spread)
1 tsp lemon juice (for spread)
1 pinch salt (for spread)
1 cup baby spinach (optional add-in)
1/4 cup thinly sliced red onion (optional)
1 Tbsp pickled jalapeño (optional)

Equipment

skillet or frying pan
spatula or tongs
mixing bowl
knife and cutting board
grater (for cheese and garlic)

Method

Season the raw chicken (or pre-cooked shredded chicken) with salt, pepper, and paprika.
Heat olive oil in a skillet over medium-high. Sear chicken for 4–6 minutes until browned and internal temperature reaches 165°F (74°C). Remove and set aside.
Melt butter in the same pan over medium heat. Add garlic and cook 30–45 seconds until fragrant. Stir in herbs, then toss chicken back in garlic butter.
Spread Greek yogurt or mayo mixture on each tortilla (if using). Layer with mozzarella, cheddar, and garlic chicken. Add optional veggies if desired, then roll tightly.
Place wraps seam-side down in a clean skillet. Pan-sear for 2–3 minutes per side until golden and melty inside.
Let rest 1 minute, then slice and serve warm.

Nutrition

Calories: 520kcalCarbohydrates: 26gProtein: 42gFat: 29gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 135mgSodium: 920mgPotassium: 480mgFiber: 1gSugar: 2gVitamin A: 700IUVitamin C: 3mgCalcium: 320mgIron: 1.8mg

Notes

Air Fryer: Brush wraps lightly with oil and air fry at 375°F for 5–7 minutes, turning once.
Oven (Batch): Bake on a rack at 425°F for 10–12 minutes, flipping halfway for even browning.
Budget Tip: Use just one cheese or leftover roast chicken — still delicious.
Customization: Add baby spinach, red onion, or jalapeños for a flavor boost.
Pair With: Pumpkin Shaped Baked Brie, Slow Cooker Lemon Herb Chicken, or Burrata Chicken Milanese.

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