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Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps with melted cheese on a rustic wooden board
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These wraps are a fast, flavorful weeknight dinner that feels like a treat. Tender chicken in a creamy garlic sauce is topped with melty cheese and broiled in a tortilla for a satisfying, balanced meal.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • 3 tablespoons butter
  • 4-5 large cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream or half-and-half
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 4 large burrito-size flour tortillas
  • 2 cups shredded cheese (such as a mozzarella and cheddar blend)
  • Fresh parsley or chives, chopped (for garnish)

Instructions

  1. Cook the chicken. Heat olive oil in a large skillet over medium-high heat. Season chicken with paprika, garlic powder, salt, and pepper. Cook for 6-8 minutes until golden and cooked through. Remove to a plate.
  2. Make the garlic sauce. In the same skillet over medium heat, melt butter. Add minced garlic and cook for 30-60 seconds until fragrant. Whisk in flour and cook for 1 minute.
  3. Create the creamy base. Slowly whisk in chicken broth until smooth. Simmer for 2-3 minutes to thicken. Stir in heavy cream, oregano, and red pepper flakes (if using). Simmer for another 2-3 minutes until the sauce coats a spoon.
  4. Combine. Return the cooked chicken to the skillet with the sauce. Stir well and simmer for 1 minute. Adjust seasoning.
  5. Assemble the wraps. Preheat broiler on high. Lay tortillas on a baking sheet. Divide the chicken mixture evenly down the center of each tortilla. Top each with 1/2 cup shredded cheese.
  6. Broil. Place under the broiler for 2-4 minutes until cheese is melted, bubbly, and lightly browned. Watch closely.
  7. Serve. Garnish with fresh parsley or chives. Let cool for a minute before folding and slicing.

Notes

For a gluten-free version, use corn tortillas and gluten-free flour. For dairy-free, use olive oil, dairy-free cream, and vegan cheese. Do not crowd the pan when cooking the chicken. Let the filling cool slightly before assembling to prevent soggy tortillas. The broiler works quickly, so do not walk away.

Nutrition

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