Description

Craving a quick, cheesy, and flavorful meal that’s perfect for lunch or dinner? What if you could whip up Cheesy Garlic Chicken Wraps in just 20 minutes, combining tender garlic-seasoned chicken, gooey mozzarella, and cheddar in a crispy tortilla? This beginner-friendly recipe, inspired by your love for portable, savory dishes like the Chicken Caesar Wrap, delivers a warm, satisfying wrap with a golden, buttery exterior.

Ingredients

For the Chicken Filling

Cooked Chicken (2 cups, shredded, rotisserie works well): Provides tender, protein-packed flavor with minimal prep.
Garlic (2 cloves, minced): Infuses rich, aromatic depth.
Olive Oil (1 tbsp): Helps cook garlic and coat chicken with seasonings.
Dried Oregano (1 tsp): Adds earthy, herbaceous notes.
Smoked Paprika (1 tsp): Brings smoky warmth to the filling.
Salt (½ tsp): Enhances overall flavor.
Black Pepper (¼ tsp): Adds a mild, spicy kick.

For the Wraps

Large Flour Tortillas (4, ~10-inch): Soft, sturdy vessel to hold the cheesy filling.
Shredded Mozzarella Cheese (1½ cups): Melts into gooey, stretchy goodness.
Shredded Cheddar Cheese (½ cup): Adds sharp, tangy flavor.
Fresh Parsley (2 tbsp, chopped, optional): Provides a fresh, colorful garnish.
Unsalted Butter (2 tbsp, melted): Creates a crispy, golden exterior.
Garlic (1 clove, minced): Infuses the butter for extra flavor on the tortilla.

Substitutions and Variations

Chicken: Swap with shredded turkey, pork, or tofu for vegetarian/vegan; adjust cooking time for fresh protein (e.g., tofu: sauté 3–4 minutes).
Garlic: Use ½ tsp garlic powder if fresh is unavailable, but reduce to avoid overpowering.
Olive Oil: Replace with avocado oil or butter for similar sautéing.
Mozzarella/Cheddar: Substitute with Monterey Jack, provolone, or vegan cheese for dietary needs.
Tortillas: Use whole wheat, spinach, or gluten-free tortillas; opt for lettuce wraps for low-carb.
Vegetarian/Vegan: Use tofu or mushrooms, vegan cheese, and vegan butter; ensure seasonings are vegan.
Gluten-Free: Use gluten-free tortillas; ensure all ingredients are gluten-free certified.
Spicy Kick: Add ¼ tsp cayenne or red pepper flakes to the chicken seasoning for heat.

Optional Additions

Veggies: Include ¼ cup diced bell peppers, spinach, or mushrooms in the filling for extra texture.
Sauces: Spread 1 tbsp cream cheese or ranch inside the tortilla before adding filling for creaminess.
Protein: Add 2 slices of cooked bacon per wrap for smoky flavor.

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Instructions

Prepare the Garlic Chicken Filling:
- Heat 1 tbsp olive oil in a skillet over medium heat.
- Add 2 cloves minced garlic and cook for 30 seconds until fragrant, stirring to prevent burning.
- Stir in 2 cups shredded cooked chicken, 1 tsp dried oregano, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper.
- Cook for 3–4 minutes, stirring occasionally, until the chicken is warmed through and evenly coated with seasonings.
- Remove from heat and set aside.
- Tip: Use pre-cooked rotisserie chicken to save time; stir gently to keep chicken tender.
Assemble the Wraps:
- Lay 1 of the 4 large flour tortillas flat on a clean surface.
- Sprinkle about ⅓ cup shredded mozzarella and 2 tbsp shredded cheddar cheese over the center of the tortilla, leaving a 2-inch border.
- Add a generous scoop of the garlic chicken mixture (about ½ cup) on top of the cheese.
- Sprinkle with an additional 1–2 tbsp mozzarella and ½ tbsp chopped fresh parsley (if using) for extra flavor.
- Repeat for remaining tortillas.
- Tip: Distribute filling evenly to avoid overstuffing; layer cheese below and above chicken to bind the wrap.
Fold and Prepare for Toasting:
- Fold the sides of each tortilla inward (about 1–2 inches), then roll tightly from the bottom, burrito-style, to enclose the filling.
- In a small bowl, mix 2 tbsp melted unsalted butter with 1 clove minced garlic.
- Brush the garlic butter mixture lightly over the outside of each wrap, covering both sides.
- Tip: Roll tightly to prevent filling from spilling; ensure seam is down when toasting to seal the wrap.
Toast the Wraps:
- Heat a large skillet or griddle over medium heat (no oil needed, as butter provides fat).
- Place wraps seam-side down and cook for 2–3 minutes per side, or until golden brown, crispy, and the cheese is melted.
- Press gently with a spatula for even browning, flipping carefully to maintain shape.
- Tip: Cook in batches if needed to avoid overcrowding; keep heat medium to prevent burning.
Serve:
- Serve wraps immediately while hot and crispy, whole or cut in half diagonally with a serrated knife for presentation.
- Pair with dipping sauces like ranch, marinara, or garlic aioli, and sides such as sweet potato fries or a green salad.
- Offer extra parsley or a sprinkle of paprika for garnish if desired.
- Tip: Wrap in parchment paper for on-the-go eating; serve with forks if cut open to catch melty cheese.