These Cheesy Garlic Chicken Wraps are the perfect blend of comfort and convenience. Tender, garlic-infused chicken strips nestled in a warm tortilla with melted cheese and fresh veggies create a satisfying meal that’s quick enough for busy weeknights yet impressive enough for casual entertaining. The combination of savory garlic, juicy chicken, and gooey cheese makes these wraps irresistible to both kids and adults alike. Whether you’re looking for a quick lunch option, a light dinner, or even party finger food when cut into pinwheels, these versatile wraps are sure to become a regular in your meal rotation.
Ingredients
For the Garlic Chicken:
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into thin strips
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh lemon juice
For the Wraps:
- 6 large flour tortillas (10-inch size)
- 2 cups shredded cheese blend (mozzarella and cheddar work well)
- 1 red bell pepper, thinly sliced
- 1 cup fresh spinach leaves
- ½ red onion, thinly sliced
- 2 tablespoons fresh parsley or cilantro, chopped
- ¼ cup sour cream or Greek yogurt (optional)
For the Garlic Spread (Optional):
- 4 tablespoons softened butter or mayonnaise
- 2 cloves garlic, finely minced
- 1 tablespoon fresh parsley, finely chopped
- Pinch of salt
Instructions
Preparing the Chicken:
- In a medium bowl, combine 2 tablespoons olive oil, minced garlic, oregano, paprika, cumin, salt, and black pepper.
- Add the chicken strips to the marinade and toss until evenly coated. Allow to marinate for at least 15 minutes (or up to 4 hours in the refrigerator for more flavor).
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
- Add the marinated chicken strips to the hot skillet, being careful not to overcrowd (cook in batches if necessary).
- Cook for 4-5 minutes on each side until the chicken is golden brown and completely cooked through (internal temperature of 165°F/74°C).
- Remove from heat, sprinkle with lemon juice, and cover to keep warm.
Optional Garlic Spread:
- In a small bowl, mix the softened butter or mayonnaise with the minced garlic, chopped parsley, and a pinch of salt until well combined.
Assembling the Wraps:
- If using the garlic spread, warm the tortillas slightly in a dry skillet or microwave for 10-15 seconds to make them more pliable.
- Spread a thin layer of the garlic butter or mayonnaise on each tortilla (if using).
- Distribute the cooked chicken strips evenly among the tortillas, placing them in the center of each wrap.
- Sprinkle each with shredded cheese, and add the sliced bell peppers, spinach leaves, and red onion.
- Top with a dollop of sour cream or Greek yogurt if desired, and sprinkle with chopped parsley or cilantro.
- Fold in the sides of each tortilla, then roll tightly from the bottom up to enclose the filling.
Finishing Touch (Optional):
- For a crispy exterior, place the assembled wraps seam-side down in a clean skillet over medium heat.
- Cook for 1-2 minutes on each side until golden brown and the cheese inside begins to melt.
- Alternatively, arrange the wraps on a baking sheet and place under the broiler for 1-2 minutes until lightly toasted.
Servings and Timing
- Yield: 6 servings (1 wrap per person)
- Preparation Time: 20 minutes
- Marinating Time: 15 minutes to 4 hours
- Cooking Time: 15 minutes
- Total Time: 35 minutes (not including optional extended marinating time)
Variations
Spicy Version: Add 1 diced jalapeño to the chicken marinade and include a sprinkle of red pepper flakes or a drizzle of hot sauce when assembling the wraps.
Mediterranean Style: Replace the paprika and cumin with dried oregano and basil. Add crumbled feta cheese, olives, and diced cucumber to the filling.
Low-Carb Option: Use large lettuce leaves instead of tortillas for a carb-conscious alternative. Iceberg or romaine lettuce works well for this purpose.
Vegetarian Option: Substitute the chicken with grilled portobello mushrooms, firm tofu, or a plant-based chicken alternative. Marinate and cook using the same seasonings and method.
Breakfast Wrap: Add scrambled eggs to the filling for a protein-packed breakfast version.
Storage and Reheating
Storage:
- Assembled wraps can be stored in the refrigerator for up to 2 days. Wrap each one tightly in aluminum foil or plastic wrap to prevent them from drying out.
- For meal prep, you can store the cooked chicken and vegetables separately from the tortillas and cheese for up to 3-4 days in airtight containers.
Reheating:
- Microwave: Remove any foil and heat on a microwave-safe plate for 1-2 minutes, or until heated through.
- Oven: Preheat oven to 350°F (175°C). Wrap in foil and heat for 10-12 minutes until warmed through.
- Skillet: For crispy results, reheat in a lightly oiled skillet over medium heat for 2-3 minutes per side.
Freezing:
- These wraps can be frozen before the final heating step. Wrap individually in plastic wrap, then aluminum foil, and freeze for up to 1 month.
- To reheat from frozen, remove plastic wrap, rewrap in foil, and bake at 350°F (175°C) for 20-25 minutes, or until heated through.
FAQs
Q: Can I make these wraps ahead of time for a party? A: Yes! You can prepare them up to a day in advance. Simply assemble the wraps, wrap them individually in plastic wrap, and refrigerate. Before serving, you can crisp them up in a skillet or under the broiler.
Q: How can I prevent my wraps from becoming soggy? A: If making ahead, consider keeping wet ingredients (like sour cream) on the side until serving. Additionally, allow cooked chicken to cool slightly before assembling to reduce condensation inside the wrap.
Q: Can I use rotisserie chicken instead of cooking chicken from scratch? A: Absolutely! To add flavor, warm the shredded rotisserie chicken in a skillet with a little olive oil, minced garlic, and the same spices from the recipe.
Q: Are these wraps freezer-friendly? A: Yes, they freeze well before the final heating step. For best results, thaw overnight in the refrigerator before reheating.
Q: What can I serve with these wraps to make a complete meal? A: These wraps pair nicely with a side salad, sweet potato fries, or a light soup. For informal gatherings, serve with tortilla chips and salsa or guacamole.
Conclusion
These Cheesy Garlic Chicken Wraps are more than just a simple meal—they’re a versatile canvas for creating delicious flavor combinations that suit your taste and dietary preferences. Serve them whole for a hearty lunch or dinner, or slice them into pinwheels for an appealing appetizer at your next gathering.
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Garlic Chicken Wraps: Cheesy, Quick and Perfect for Weeknight Dinners
- Total Time: 25 minutes
Description
Tender garlic-marinated chicken strips wrapped in warm tortillas with melted cheese and fresh vegetables, creating a quick and satisfying meal perfect for lunch or dinner.
Ingredients
For the Garlic Chicken:
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into thin strips
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons fresh lemon juice
For the Wraps:
- 6 large flour tortillas (10-inch size)
- 2 cups shredded cheese blend (mozzarella and cheddar work well)
- 1 red bell pepper, thinly sliced
- 1 cup fresh spinach leaves
- ½ red onion, thinly sliced
- 2 tablespoons fresh parsley or cilantro, chopped
- ¼ cup sour cream or Greek yogurt (optional)
For the Garlic Spread (Optional):
- 4 tablespoons softened butter or mayonnaise
- 2 cloves garlic, finely minced
- 1 tablespoon fresh parsley, finely chopped
- Pinch of salt
Instructions
Preparing the Chicken:
- In a medium bowl, combine 2 tablespoons olive oil, minced garlic, oregano, paprika, cumin, salt, and black pepper.
- Add the chicken strips to the marinade and toss until evenly coated. Allow to marinate for at least 15 minutes (or up to 4 hours in the refrigerator for more flavor).
- Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
- Add the marinated chicken strips to the hot skillet, being careful not to overcrowd (cook in batches if necessary).
- Cook for 4-5 minutes on each side until the chicken is golden brown and completely cooked through (internal temperature of 165°F/74°C).
- Remove from heat, sprinkle with lemon juice, and cover to keep warm.
Optional Garlic Spread:
- In a small bowl, mix the softened butter or mayonnaise with the minced garlic, chopped parsley, and a pinch of salt until well combined.
Assembling the Wraps:
- If using the garlic spread, warm the tortillas slightly in a dry skillet or microwave for 10-15 seconds to make them more pliable.
- Spread a thin layer of the garlic butter or mayonnaise on each tortilla (if using).
- Distribute the cooked chicken strips evenly among the tortillas, placing them in the center of each wrap.
- Sprinkle each with shredded cheese, and add the sliced bell peppers, spinach leaves, and red onion.
- Top with a dollop of sour cream or Greek yogurt if desired, and sprinkle with chopped parsley or cilantro.
- Fold in the sides of each tortilla, then roll tightly from the bottom up to enclose the filling.
- Prep Time: 10
- Cook Time: 15
Nutrition
- Serving Size: 6
- Calories: 410
