Description
These Ooey-Gooey Cheesy Garlic Chicken Wraps combine tender chicken, aromatic garlic, and a melty blend of mozzarella and cheddar cheeses wrapped in warm tortillas. Perfectly sautéed and pan-grilled to golden perfection, they make a comforting meal ideal for cozy nights at home.
Ingredients
Scale
Chicken:
- 2 cups cooked chicken, diced (can use leftover chicken)
- salt and pepper, to taste
Garlic & Oils:
- 3 cloves garlic, minced (fresh recommended)
- 2 tablespoons olive oil (can substitute with vegetable oil)
- 2 tablespoons butter (can substitute with olive oil for lighter option)
Cheese & Wrap:
- 1 cup mozzarella cheese, shredded (can swap with provolone)
- 1 cup cheddar cheese, shredded (or favorite cheese blend)
- 4 large tortillas (flour, whole wheat, or spinach)
- chopped parsley for garnish (optional)
Instructions
- Cook the Chicken: If using raw chicken, season it with salt and pepper. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes until fully cooked. Let it cool before dicing into bite-sized pieces.
- Sauté Garlic: Heat olive oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds to 1 minute until golden and fragrant, being careful not to burn it.
- Combine Chicken and Cheese: Add the diced chicken to the garlic skillet and stir for 1-2 minutes to combine flavors. Remove from heat and mix in mozzarella and cheddar cheese until melted and creamy.
- Assemble Wraps: Spoon a generous amount of the cheesy chicken mixture onto the center of each tortilla. Fold in the sides and roll tightly from the bottom up. Repeat with all tortillas.
- Pan-Grill Wraps: In the same skillet, melt butter over medium heat. Place the wraps seam-side down and cook for 2-3 minutes until golden brown. Carefully flip and cook for another 2-3 minutes on the other side.
- Rest Wraps: Remove the wraps from the skillet and rest them on a cutting board for 1-2 minutes, allowing them to hold together better.
- Serve: Slice each wrap diagonally and serve warm. Garnish with chopped parsley if desired for a fresh touch.
Notes
- Use leftover cooked chicken to speed up preparation.
- For a lighter option, substitute butter with olive oil when pan-grilling.
- Feel free to swap mozzarella with provolone or any preferred cheese blend.
- Choose tortillas based on preference—flour, whole wheat, or spinach varieties work well.
- Be careful not to burn garlic while sautéing; stir continuously and monitor closely.
- Allowing wraps to rest after cooking helps maintain their shape when sliced.
