Cheesy Garlic Chicken Wraps
There’s a moment after you open the skillet lid where the air fills with warm, garlicky steam and melted cheese begins to stretch from pan to spoon—this recipe lives in that delicious in-between. Imagine tender bites of seasoned chicken cloaked in a creamy, Parmesan-flecked sauce, folded into a warm, pillowy tortilla with a crisp hit of lettuce or a cool dollop of guacamole. The aroma is intoxicating: toasted garlic, browned chicken, and melted cheese; the texture alternates between silky sauce and satisfying chew. These wraps are comfort and convenience in one handheld package.
If you want more inspiration for similar stuffed wraps and ways to adapt them, see this Cheesy Chicken Garlic Wraps guide for extra ideas.
Dish Snapshot
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 6 wraps (makes 6–8 depending on tortilla size)
- Difficulty Level: Easy — weeknight-friendly, great for beginners
Nutrition Highlights
Below is an approximate nutritional breakdown per serving (one wrap), calculated using standard values from USDA FoodData Central and cross-checked with guidance from reputable health sources such as the CDC and Mayo Clinic. These are estimates and will vary with exact ingredient brands and portion sizes.
Approximate per serving (1 of 6):
- Calories: ~660–700 kcal
- Protein: ~45–50 g
- Carbohydrates: ~36–40 g
- Dietary fiber: ~2–3 g
- Sugars: ~2–4 g
- Total fat: ~32–36 g
- Saturated fat: ~14–18 g
- Sodium: ~900–1,200 mg (varies with added salt, cheese, and tortillas)
Notes:
- Protein is high thanks to the chicken and cheeses; this makes the wraps filling and suitable for a balanced meal when paired with vegetables.
- Fat (including saturated fat) is moderate-to-high because of the cheese and heavy cream—swap to lower-fat dairy or reduce cheese to lower calories and saturated fat.
- Sodium can be significant; choose low-sodium broth, lower-sodium tortillas, or decrease added salt to manage intake.
Why You’ll Love It
- Speed and simplicity: Ready in about 30 minutes, these wraps are perfect for busy weeknights, quick lunches, or last-minute guests.
- Crowd-pleaser: The combination of garlic, creamy Parmesan sauce, and melty cheese hits classic comfort-food notes that satisfy both kids and adults.
- Flexible and shareable: Easy to scale up for gatherings—make a big batch and let people assemble their own wraps for a casual buffet-style meal.
- Satisfying macros: High in protein and very filling, these wraps pair well with a side salad for a balanced plate.
How to Make Cheesy Garlic Chicken Wraps
Ingredients
- 1.5 lbs (about 680 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup (120 ml) chicken broth (low-sodium preferred)
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (about 25 g) grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- 1 tsp dried Italian herbs
- Salt, to taste
- Pepper, to taste
- 6 large tortillas (flour or whole wheat) — or 8 medium
- 2 cups (about 225 g) shredded cheese (cheddar, Monterey Jack, or a blend)
Optional toppings and substitutions
- Chopped tomatoes, shredded lettuce, sour cream, guacamole
- Lighter swaps: use half-and-half instead of heavy cream, reduced-fat cheese, or Greek yogurt stirred in at the end
- Gluten-free option: use gluten-free tortillas
- Dairy-free: omit cheeses and use a dairy-free cream substitute plus a sprinkle of nutritional yeast for savory flavor
Method (step-by-step)
- Cut the chicken breasts into small, bite-sized pieces and pat them dry with paper towels. Season lightly with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds, until fragrant—be 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 (tomatoes, lettuce, sour cream, guacamole).
- Fold in the sides of the tortilla, then roll it up tightly.
- Cut the wraps in half, if desired, and serve immediately.
Practical tips
- Don’t overcrowd the pan when browning the chicken; work in batches if needed so the pieces sear instead of steam.
- Pat chicken dry before cooking for better browning.
- Check doneness with a meat thermometer (165°F / 74°C).
- If your sauce gets too thick, thin with a splash more chicken broth or a tablespoon of milk.
- For a lighter version, substitute half-and-half for heavy cream and reduce the shredded cheese by 1/3.
For more assembly tips and alternate cooking techniques, check out these helpful suggestions at additional wrap techniques.
Serving Suggestions
- Classic plate: Serve the wrap with a crisp green salad and a lemony vinaigrette to cut through the richness.
- Snack-style: Cut wraps into 2-inch pinwheels for party appetizers—secure with toothpicks to hold them together.
- Cozy combo: Pair with a cup of tomato basil soup for a comforting lunch or light dinner.
- Brunch idea: Slice and serve with scrambled eggs and roasted potatoes for a heartier morning spread.
- Sauces: Offer salsa verde, chipotle mayo, or extra sour cream on the side for dipping.
Keeping it Fresh
- Room temperature: Do not leave perishable cooked chicken wraps at room temperature for more than 2 hours (or 1 hour if ambient temperature is above 90°F / 32°C).
- Refrigerator: Store cooled wraps in an airtight container or tightly wrapped in foil/plastic wrap for up to 3–4 days. If you prefer to keep components separate, store chicken in a sealed container and tortillas in a zip bag.
- Freezer: Wrap tightly in foil or plastic and place in a freezer-safe container; wraps can be frozen for up to 2 months. Thaw overnight in the refrigerator, then reheat in a skillet or oven until warmed through.
- Reheating: For best texture, reheat in a skillet over medium heat or in a 350°F (175°C) oven wrapped in foil for 10–15 minutes. A microwave will reheat faster but can make the tortilla soggy—use short bursts and check frequently.
Pro Tips & Tricks
- Best tortillas: Use fresh, pliable tortillas (not stale) so they roll without tearing—warming them briefly makes wrapping much easier.
- Cheese melt: Mix a small amount of shredded cheese into the sauce while it’s still warm to create a cohesive, stretchy filling.
- Texture balance: Add shredded lettuce or thinly sliced cucumbers right before folding for crunch and brightness—this prevents sogginess.
- Spice control: Start with 1/4 tsp red pepper flakes and increase gradually; you can always add heat at the table with hot sauce.
- Make-ahead: Prepare the chicken filling up to 2 days ahead and reheat gently when ready to assemble.
Fun Flavor Ideas
- Southwest kick: Add 1 tsp ground cumin and 1/2 tsp smoked paprika to the sauce, swap Monterey Jack for pepper jack, and top with corn salsa and cilantro.
- Mediterranean twist: Use a garlic-yogurt sauce instead of heavy cream, add chopped roasted red peppers, baby spinach, and crumbled feta.
- BBQ cheddar: Toss the cooked chicken with 1/3 cup BBQ sauce, swap some shredded cheddar for smoked gouda, and add thinly sliced red onion.
- Vegetarian option: Replace chicken with marinated and roasted cauliflower florets or seasoned tofu, and use dairy-free cream and cheese alternatives.
- Low-carb wrap: Use large lettuce leaves or low-carb tortillas; reduce heavy cream and increase flavor with extra garlic and herbs.
All Your Questions Answered
Q: Can I use pre-cooked rotisserie chicken?
A: Yes—shred or dice rotisserie chicken and warm it in the skillet with the sauce. Reduce initial cooking time since the chicken is already cooked.
Q: How do I prevent soggy tortillas?
A: Warm the tortillas before filling and add crunchy toppings (lettuce, slaw) at the last moment. Avoid making them too far in advance if possible.
Q: Is there a lighter substitute for heavy cream?
A: Use half-and-half or a 50/50 mix of Greek yogurt and milk (stir yogurt in off heat to avoid curdling) to reduce calories and saturated fat.
Q: Can I make these gluten-free?
A: Yes—use certified gluten-free tortillas or large collard/lettuce leaves as wraps.
Q: How should I reheat leftovers for best texture?
A: Reheat gently in a skillet over medium heat, flipping occasionally, or bake at 350°F (175°C) wrapped in foil until warm. Avoid the microwave if you want to keep the tortilla reasonably crisp.
Conclusion
These Cheesy Garlic Chicken Wraps are a fast, flavorful meal that’s perfect for busy nights, casual get-togethers, or when you want a satisfying comfort-food fix. If you try this recipe, I’d love to hear how you customized it—share photos and tips in the comments or with friends.
For another take on the classic Cheesy Garlic Chicken Wraps, see this thoughtfully written version at Cheesy Garlic Chicken Wraps, and for extra flavor inspiration, check out the creative spins at Cheesy Chicken Wraps | Spicedblog.
Happy cooking—and enjoy every melty, garlicky bite!
Print
Cheesy Garlic Chicken Wraps
- Total Time: 30 minutes
- Yield: 6 wraps 1x
- Diet: Non-Vegetarian
Description
These wraps feature tender pieces of chicken in a creamy Parmesan sauce, wrapped in warm tortillas with fresh toppings.
Ingredients
- 1.5 lbs (about 680 g) boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tbsp olive oil
- 4 cloves garlic, minced
- 1/2 cup (120 ml) chicken broth (low-sodium preferred)
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (about 25 g) grated Parmesan cheese
- 1/4 tsp red pepper flakes (optional)
- 1 tsp dried Italian herbs
- Salt, to taste
- Pepper, to taste
- 6 large tortillas (flour or whole wheat) — or 8 medium
- 2 cups (about 225 g) shredded cheese (cheddar, Monterey Jack, or a blend)
Instructions
- Cut the chicken breasts into small, bite-sized pieces and pat them dry with paper towels. Season lightly with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat.
- Add the minced garlic and sauté for about 30 seconds, until fragrant—be 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 (tomatoes, lettuce, sour cream, guacamole).
- Fold in the sides of the tortilla, then roll it up tightly.
- Cut the wraps in half, if desired, and serve immediately.
Notes
For a lighter version, substitute half-and-half for heavy cream and reduce the shredded cheese by 1/3.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 670
- Sugar: 3g
- Sodium: 1050mg
- Fat: 34g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 120mg
