I toss together these Easy Cheesy Garlic Chicken Wraps when I want a hands-on, flavorful meal that’s filling yet simple to prepare. Tender chicken, creamy garlic sauce, and melty cheese come together wrapped in soft tortillas for a satisfying bite every time.
Why You’ll Love This Recipe
I love how these wraps deliver cheesy, savory comfort with minimal effort. They’re incredibly versatile—I can customize ingredients easily—and they’re perfect for a quick lunch, make-ahead meal, or casual dinner. Best part? Less cleanup, thanks to everything cooked in one skillet.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken breasts or thighs, diced or sliced
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Olive oil or butter
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Garlic cloves, minced
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Soft tortillas (flour or whole wheat)
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Cream cheese or sour cream
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Shredded cheese (cheddar, mozzarella, or Mexican blend)
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Fresh cilantro or parsley, chopped
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Lime juice (optional)
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Salt and freshly ground black pepper
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Optional extras: diced bell peppers, sliced onions, avocado, hot sauce
directions
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I heat oil or butter in a large skillet over medium-high heat. I add the diced chicken, season with salt and pepper, and cook until golden and cooked through, about 5–7 minutes.
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I push the chicken to one side, add a bit more oil, then sauté garlic for about 30 seconds until fragrant.
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I stir in cream cheese (or sour cream) and a splash of water or chicken broth, mixing until the sauce is smooth and coats the chicken.
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I lower the heat and stir in shredded cheese until melted and creamy. I taste and add lime juice, cilantro, or extra seasoning as desired.
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I warm tortillas briefly on a dry skillet or in the microwave.
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I spoon the cheesy garlic chicken onto each tortilla, add any optional extras, then roll or fold into wraps.
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I serve immediately or wrap tightly and chill for a make-ahead lunch.
Servings and timing
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Servings: Makes 4 wraps
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Prep time: ~10 minutes
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Cook time: ~10 minutes
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Total time: ~20 minutes
Variations
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Veggie-loaded: I sauté bell peppers and onions with the chicken for extra color and crunch.
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Spicy kick: I stir in sliced jalapeños, a dash of chili powder, or hot sauce to the filling.
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Tex-Mex style: I swap in taco seasoning instead of plain salt and pepper and top with pico de gallo and avocado.
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Low-carb option: I use lettuce wraps instead of tortillas for a grain-free version.
storage/reheating
I store leftover filling in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet until bubbly, then refill fresh tortillas. I don’t recommend freezing the cheesy filling—it separates and loses texture when thawed.
FAQs
How do I keep the wraps from getting soggy?
I let the filling cool slightly before wrapping and avoid overloading the tortillas—this helps prevent sogginess.
Can I use pre-cooked chicken?
Yes—I shred leftover or rotisserie chicken and warm it in the sauce before assembling the wraps.
What cheese works best?
I love a Mexican blend or cheddar for flavor, but mozzarella melts beautifully and keeps the wraps creamy.
Can I make these vegetarian?
Absolutely—I sauté diced mushrooms or tofu instead of chicken and follow the same steps for a delicious meat-free version.
Can they be made ahead for lunches?
Yes—I assemble the wraps, wrap them tightly in foil or parchment, and refrigerate for up to a day. I eat them cold or reheat lightly in the oven or oven-style toaster for a warm meal.
Conclusion
I love how these Easy Cheesy Garlic Chicken Wraps deliver delicious, customizable flavor in under 20 minutes. They’re perfect for busy days, feeding a crowd, or packing an easy lunch. I hope they become a favorite in your recipe rotation as they are in mine!
Print
Easy Cheesy Garlic Chicken Wraps
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: Makes 4 wraps
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
Easy Cheesy Garlic Chicken Wraps are quick, satisfying wraps filled with tender chicken, a creamy garlic cheese sauce, and customizable toppings—all wrapped in a soft tortilla for a delicious handheld meal.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, diced or sliced
- 1–2 tbsp olive oil or butter
- 2 garlic cloves, minced
- 4 soft tortillas (flour or whole wheat)
- ¼ cup cream cheese or sour cream
- 1 cup shredded cheese (cheddar, mozzarella, or Mexican blend)
- 2 tbsp chopped fresh cilantro or parsley
- 1 tbsp lime juice (optional)
- Salt and freshly ground black pepper, to taste
- Optional extras: diced bell peppers, sliced onions, avocado, hot sauce
Instructions
- Heat oil or butter in a large skillet over medium-high heat. Add chicken, season with salt and pepper, and cook until golden and cooked through (5–7 minutes).
- Push chicken to one side and add a bit more oil. Sauté garlic for 30 seconds until fragrant.
- Stir in cream cheese or sour cream and a splash of water or broth. Mix until smooth and coat the chicken.
- Lower heat and stir in shredded cheese until melted and creamy. Add lime juice, herbs, or extra seasoning if desired.
- Warm tortillas in a skillet or microwave.
- Spoon chicken mixture onto tortillas, add optional extras, then roll or fold into wraps.
- Serve immediately or wrap and refrigerate for a make-ahead meal.
Notes
- Veggie boost: sauté bell peppers and onions with the chicken.
- Spicy variation: add jalapeños or hot sauce.
- Tex-Mex twist: use taco seasoning and top with pico de gallo and avocado.
- Low-carb version: substitute lettuce for tortillas.
- Use cooked chicken for an even quicker prep.
Nutrition
- Serving Size: 1 wrap
- Calories: 390
- Sugar: 2g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg