I roll tender, seasoned chicken and crisp veggies into soft tortillas, then drizzle them with a luscious garlic cream sauce. It’s a satisfying handheld meal that brings comfort and flavor in every bite.

Why You’ll Love This Recipe

I’m drawn to this recipe because it’s simple, customizable, and delivers creamy indulgence without fuss. The garlic cream sauce elevates the wrap from basic to gourmet, and I love how versatile it is—perfect for lunch, dinner, or on-the-go.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless chicken breast or thigh, cooked and sliced
Soft tortillas or flatbreads
Bell peppers, thinly sliced
Red onion, thinly sliced
Lettuce or spinach leaves
Cherry tomatoes, halved
Olive oil
Salt and freshly ground black pepper
Optional: avocado slices, cheese (e.g., Swiss, cheddar)

For the Garlic Cream Sauce:

Butter
Garlic cloves, minced
Heavy cream (or half‑and‑half)
Parmesan cheese, grated
Fresh parsley or chives, chopped
Salt and pepper to taste

Directions

Cook the chicken and veggies: I heat olive oil in a skillet, season chicken with salt and pepper, and cook until done. I remove the chicken, then sauté bell peppers and onions until just tender.
Make the garlic cream sauce: In a small pan, I melt butter, sauté garlic until fragrant, stir in heavy cream, and simmer briefly to thicken. I whisk in Parmesan, season with salt and pepper, then add parsley or chives.
Assemble the wraps: I warm tortillas, layer on lettuce or spinach, add sliced chicken and sautéed veggies, spoon over garlic cream sauce, and top with tomatoes (and avocado or cheese, if using).
Wrap it up: I fold in the sides and roll tightly to enclose all the fillings, slice in half if preferred, and serve immediately.

Servings and timing

Servings: 4 wraps
Prep time: ~10 minutes
Cook time: ~15 minutes
Total time: around 25 minutes

Variations

I substitute chicken with turkey, grilled shrimp, or even tofu for a vegetarian twist.
I swap heavy cream for Greek yogurt or sour cream in the sauce for a tangier, lighter version.
I add spices (paprika, cumin, oregano) when cooking the chicken to change up the flavor profile.
I mix a bit of hot sauce or chipotle into the sauce for heat.

Storage/reheating

Storage: I store unassembled components—chicken, veggies, sauce—separately in the fridge for up to 3 days.
Freezing: I freeze the cooked chicken and veggies (without sauce) in airtight bags for up to 2 months; the sauce doesn’t freeze well.
Reheating: I warm chicken and veggies gently in a skillet or microwave, reheat sauce on low heat with a splash of cream if needed, then assemble fresh wraps.

FAQs

What’s the best tortilla to use?

I prefer a large flour tortilla for its pliability, though whole wheat or spinach wraps work great too.

Can I make the sauce ahead?

Absolutely—I make it ahead and reheat gently before assembling. If it thickens too much, I whisk in a bit of cream or milk to loosen it.

Is there a dairy-free sauce option?

Yes—I replace butter with olive oil, and heavy cream with coconut cream or unsweetened almond milk with a cornstarch slurry. Nutritional yeast adds a cheesy touch.

Can I prep everything for meal prep?

Definitely—I cook and store components separately, and assemble wraps fresh daily. I keep sauce in a jar and tortillas sealed to prevent sogginess.

Can I eat these cold?

Yes—they’re delicious cold too. I let the sauce chill slightly, then build the wrap and enjoy it straight from the fridge for a quick, cool meal.

Conclusion

I delight in how these Savory Chicken Wraps with Garlic Cream Sauce come together quickly, yet feel rich and satisfying. They strike a perfect balance between comfort and freshness, and I know they’ll become my regular go-to for flavorful, easy meals.