Cheesy Garlic Chicken Wraps (Printable)
Melty garlic cheese, seasoned chicken, and crisp greens wrapped and grilled for a warm, portable meal.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon garlic powder
04 - 1/2 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/4 teaspoon ground black pepper
→ Garlic Cheese Mixture
07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup shredded cheddar cheese
09 - 2 tablespoons grated Parmesan cheese
10 - 2 cloves garlic, minced
11 - 2 tablespoons mayonnaise
12 - 1 tablespoon chopped fresh parsley
→ For Assembly
13 - 4 large flour tortillas
14 - 1 cup baby spinach or mixed greens
15 - 1/2 cup sliced tomatoes
16 - 1/4 cup sliced red onion (optional)
# Directions:
01 - Set a grill pan or large skillet over medium-high heat and allow it to come to temperature.
02 - Coat the chicken breasts evenly with olive oil, garlic powder, smoked paprika, salt, and black pepper. Place on the hot grill pan and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing thinly against the grain.
03 - In a mixing bowl, combine the mozzarella, cheddar, Parmesan, minced garlic, mayonnaise, and fresh parsley. Stir until all ingredients are evenly incorporated into a cohesive spread.
04 - Lay each tortilla flat on a work surface. Divide the cheese mixture evenly among the four tortillas, spreading it across the center. Layer with spinach, tomato slices, red onion if using, and the sliced chicken.
05 - Fold in the left and right sides of each tortilla toward the center, then roll tightly from the bottom up to form a secure wrap.
06 - Wipe the skillet clean and return it to medium heat. Place the wraps seam-side down and grill for 2 to 3 minutes per side until the exterior is golden brown and the cheese has fully melted.
07 - Slice each wrap in half on a diagonal and serve warm.
# Expert Tips:
01 -
- The garlic cheese spread alone is worth making this, and you will find yourself putting it on everything from burgers to toast.
- Everything cooks in under twenty minutes, which means you can pull this off on a chaotic weeknight without breaking a sweat.
02 -
- Do not skip resting the chicken after cooking, because slicing too early lets all the juices run out and you end up with dry meat.
- Toasting the wraps seam side down first seals them shut so they hold together when you flip them.
03 -
- Shred your own cheese from a block instead of buying pre shredded bags, because the anti caking agents on store bought shreds prevent smooth melting.
- Press down gently with your spatula while toasting the wraps, and the contact with the hot pan creates an irresistible crispy crust.