Cozy Cheesy Garlic Chicken Wraps (Print View)

Warm garlic chicken wraps with mozzarella, cheddar, spinach and tomato, pan-grilled until golden and gooey.

# What You'll Need:

→ Chicken & Marinade

01 - 2 medium boneless, skinless chicken breasts (approximately 14 ounces), cut into strips
02 - 2 tablespoons olive oil
03 - 3 garlic cloves, minced
04 - 1 teaspoon paprika
05 - 1 teaspoon dried oregano
06 - 0.5 teaspoon salt
07 - 0.25 teaspoon ground black pepper

→ Cheese & Wrap

08 - 1 cup shredded mozzarella cheese
09 - 1 cup shredded cheddar cheese
10 - 4 large flour tortillas (10-inch diameter)
11 - 2 tablespoons unsalted butter

→ Vegetables & Extras

12 - 1 small red onion, thinly sliced
13 - 1 medium tomato, diced
14 - 1 cup baby spinach leaves

# Step-by-Step Directions:

01 - In a large bowl, toss chicken strips with olive oil, minced garlic, paprika, oregano, salt, and black pepper until evenly coated.
02 - Preheat a nonstick skillet over medium-high heat. Sauté the marinated chicken strips for 5–6 minutes, turning occasionally, until thoroughly cooked and lightly golden. Remove from heat and set aside.
03 - Lay flour tortillas flat. Evenly layer cooked chicken, mozzarella, cheddar, red onion, diced tomato, and baby spinach along the center of each tortilla.
04 - Fold in the edges of each tortilla and roll tightly into a compact wrap.
05 - Melt butter in a large skillet over medium heat. Place the wraps seam side down and cook for 2–3 minutes per side, turning once, until golden brown and cheese has melted.
06 - Serve warm, slicing each wrap in half if preferred.

# Expert Suggestions:

01 -
  • The combination of warm, melty cheese and garlicky chicken is truly hard to beat, and it's a near-guaranteed crowd-pleaser when you want something quick and comforting.
  • These wraps have become my go-to for easy weeknight dinners when I need to use up leftover veggies or satisfy a cheese craving, all while feeling like I've made something special.
02 -
  • Once, I overfilled the wraps, and the cheese oozed everywhere on the skillet—learn from my mess and don’t pack them too tightly.
  • Letting the cooked chicken rest before assembling prevents soggy wraps and keeps everything tender.
03 -
  • Letting the cooked chicken rest before assembly keeps the wraps from getting soggy.
  • Grilling the wraps seam-side down first always helps them stay tightly closed and extra crisp.

Go Back