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Four whole cheesy garlic chicken wraps with golden skillet patches on a cream plate

Cheesy Garlic Chicken Wraps

Diced garlic-and-paprika chicken, cheddar, mozzarella and creamy garlic sauce folded into flour tortillas and toasted in a skillet.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Main Course
Cuisine American
Servings 4 wraps

Ingredients
  

For the chicken

  • 2 large chicken breasts boneless and skinless; cut into ½-inch pieces
  • 1 tablespoon olive oil for coating the chicken
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper to taste

For the wraps

  • 1 cup shredded cheddar cheese divided
  • 1/2 cup shredded mozzarella cheese low-moisture; divided
  • 4 large flour tortillas burrito-size, about 10–12 inches
  • 1/2 cup creamy garlic sauce a thick sauce such as garlic aioli; divided
  • Fresh parsley chopped; optional for serving

Instructions
 

  • Toss the diced chicken with the olive oil, garlic powder, onion powder, paprika, salt and pepper until lightly coated.
    Small chicken pieces coated with garlic, onion and paprika seasoning in a mixing bowl
  • Heat a large nonstick skillet over medium heat. Add the chicken in a single layer and cook for about 6–8 minutes, turning occasionally, until browned and the center of a larger piece reaches 165°F (74°C). Cook in batches if needed. Let watery juices cook off, then transfer the chicken to a clean bowl.
    Diced garlic and paprika chicken cooked in a large nonstick skillet
  • Wipe loose browned seasoning bits from the skillet. Warm stiff tortillas briefly in the dry pan until pliable. Spread 2 tablespoons garlic sauce over the lower center of each tortilla, leaving the edges bare. Divide the chicken among them and add ¼ cup cheddar and 2 tablespoons mozzarella to each.
    Cooked chicken, cheddar and mozzarella over garlic sauce on a flour tortilla before folding
  • Fold the left and right sides over the filling. Bring the bottom edge up over the chicken and roll away from you, tucking the filling inside. Rest each wrap with its final overlap seam underneath.
    Closed chicken wraps with tucked ends before skillet toasting
  • Set the wiped nonstick skillet over medium-low heat. Place two wraps seam-side down in the dry pan, leaving room to turn them. Toast for about 2–3 minutes, until the underside has golden patches and the seam holds together.
    Two folded chicken wraps placed seam-side down in a nonstick skillet
  • Turn the wraps with a spatula and toast the other side for about 2–3 minutes, until golden and the cheese is melted. Lower the heat if they brown too quickly. Repeat with the remaining two wraps.
    Two whole golden chicken wraps after toasting in a nonstick skillet
  • Serve the whole wraps while the tortillas are crisp. Add optional parsley if you like. Extra garlic sauce for dipping is optional and is separate from the ½ cup used in the filling.
    Four whole cheesy garlic chicken wraps ready to serve with a small bowl of garlic sauce

Notes

Use a thick creamy garlic sauce, such as garlic aioli, and low-moisture mozzarella. A thin dressing or fresh mozzarella can make the filling wetter.
The ½ cup sauce is for filling the wraps. Extra sauce for dipping is optional and additional.
Timing assumes two batches of two wraps. A smaller skillet, larger chicken pieces or extra chicken batches can take longer.