Cheesy Garlic Chicken Wraps

Absolutely! Here’s a long, step-by-step recipe for Cheesy Garlic Chicken Wraps — loaded with tender chicken, melty cheese, garlic butter, and wrapped in a crispy golden tortilla. It’s comforting, satisfying, and easy to make in a skillet or air fryer.

Cheesy Garlic Chicken Wraps

Servings: 4 large wraps

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Ingredients

For the chicken filling:

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breast or thighs, cut into small strips or cubes
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon smoked paprika (optional)
• Salt and pepper, to taste
• 2 cloves garlic, minced
• Juice of ½ lemon (optional, for brightness)

For the cheesy garlic sauce:

• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• ¾ cup milk (or half-and-half for richness)
• 1 cup shredded mozzarella cheese
• ½ cup shredded cheddar or Monterey Jack cheese
• ¼ cup grated Parmesan cheese
• Salt and black pepper to taste
• 1 teaspoon chopped fresh parsley (optional)

For the wraps:

• 4 large flour tortillas (10-inch burrito-size)
• ½ cup shredded cheese (extra for inside the wraps)
• 1–2 tablespoons melted garlic butter (for brushing)

Optional additions:

• Sautéed onions or bell peppers
• Cooked spinach or kale
• Crispy bacon pieces
• Hot sauce or red pepper flakes

Instructions

1. 

Cook the Chicken

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the chicken pieces and season with garlic powder, onion powder, paprika, salt, and pepper.
3. Cook for 5–7 minutes, stirring occasionally, until the chicken is cooked through and lightly golden.
4. Add the minced garlic and lemon juice, cook for 1 minute more, then remove from heat and set aside.

2. 

Make the Cheesy Garlic Sauce

1. In a medium saucepan, melt butter over medium heat.
2. Add minced garlic and cook until fragrant, about 30–60 seconds.
3. Stir in the flour and cook for 1 minute, whisking constantly to make a roux.
4. Gradually whisk in the milk and cook until slightly thickened (3–4 minutes).
5. Reduce heat to low and stir in the mozzarella, cheddar, and Parmesan. Stir until the cheese is melted and sauce is smooth.
6. Season with salt and pepper to taste, and mix in parsley if using.

3. 

Assemble the Wraps

1. Warm tortillas for 10–15 seconds in the microwave to make them pliable.
2. Spread a generous spoonful of the cheese sauce across the center of each tortilla.
3. Add a layer of cooked chicken, followed by a sprinkle of extra shredded cheese.
4. Add any desired extras (e.g., bacon, spinach, peppers).
5. Fold the sides of the tortilla inward, then roll up from the bottom to form a tight wrap.

4. 

Cook the Wraps (Two Options)

Option 1: Skillet Method

1. Heat a large non-stick skillet over medium heat.
2. Brush each wrap lightly with melted garlic butter.
3. Place the wraps seam-side down in the skillet. Cook for 2–3 minutes per side, pressing gently with a spatula, until golden brown and crispy.

Option 2: Air Fryer Method

1. Preheat air fryer to 375°F (190°C).
2. Lightly spray or brush wraps with garlic butter.
3. Place seam-side down in air fryer basket (cook in batches if needed).
4. Air fry for 8–10 minutes, flipping halfway through, until crispy and golden.

Serve

• Let the wraps rest for 2–3 minutes, then slice in half.
• Serve with extra garlic cheese sauce, ranch dressing, or marinara on the side.

Tips & Variations

• Spicy kick: Add jalapeños, pepper jack cheese, or a drizzle of hot sauce inside the wrap.
• Make ahead: Cook the chicken and sauce ahead of time, refrigerate separately, then assemble and cook wraps when ready.
• Storage: Leftovers can be stored in the fridge for up to 3 days and reheated in the air fryer or oven.
• Veggie boost: Add sautéed mushrooms, zucchini, or roasted red peppers to the filling.

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