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Cheesy Garlic Chicken Wraps

Tender garlic-seasoned chicken and melted mozzarella wrapped in crispy tortillas, perfect for quick dinners and satisfying lunches.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Course
Cuisine: American, Fusion
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Chicken Filling
  • 2 large chicken breasts diced into bite-sized pieces
  • 4 large flour tortillas
  • 2 cups shredded mozzarella cheese
  • 4 cloves fresh garlic minced
  • 4 tbsp unsalted butter divided
  • 1 tsp Italian seasoning
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 0.25 tsp paprika
  • 2 tbsp heavy cream
  • fresh parsley for garnish, optional

Equipment

  • Large Skillet
  • Mixing bowls
  • Spatula
  • Meat thermometer

Method
 

  1. Dice chicken breasts into uniform 1-inch cubes. Pat dry with paper towels.
  2. Combine Italian seasoning, black pepper, salt, and paprika. Sprinkle over chicken and let sit 5 minutes.
  3. Heat skillet over medium-high heat. Add 2 tablespoons butter and minced garlic. Sauté 30 seconds until fragrant.
  4. Add seasoned chicken to skillet. Cook 6-8 minutes, stirring occasionally, until golden brown and cooked through to 165°F internal temperature.
  5. Reduce heat to low, add heavy cream, and stir to combine. Remove from heat.
  6. Lay tortillas flat. Divide chicken mixture evenly among tortillas, placing in center. Top with shredded mozzarella.
  7. Fold sides in, then fold bottom up and roll tightly away from you to secure filling.
  8. Wipe skillet clean, return to medium heat. Add remaining 2 tablespoons butter.
  9. Place wraps seam-side down in skillet. Cook 2-3 minutes per side until golden brown and cheese is melted, pressing gently with spatula.
  10. Remove from heat and let rest 1-2 minutes. Slice diagonally in half, garnish with parsley if desired, and serve immediately.

Notes

For extra flavor, add sautéed bell peppers or onions to the filling. These wraps can be made ahead and reheated in a skillet or oven. Store wrapped individually in foil in the refrigerator for up to 3 days.