Cheesy Garlic Chicken Wraps
These Cheesy Garlic Chicken Wraps are loaded with tender, garlicky chicken and two types of gooey cheese, then pan-grilled to crispy perfection. They’re quick to make, full of flavor, and ideal for an indulgent snack.
Ingredients
- 4 large Flour Tortilla
- 2 Boneless Chicken Breast
- 1 tablespoon Olive Oil
- ½ cup Mozzarella Cheese
- 1 cup Cheddar Cheese
- ½ cup Roasted Parmesan Sauce
- 1 ½ teaspoon Bacon Salt
- ¼ cup Fresh Parsley chopped
- 3 to 4 Garlic Cloves chopped
- 1 Red Onion chopped
- 2 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1 teaspoon Smoked Paprika
- ½ teaspoon Black Pepper
Instructions
- Dice the boneless chicken breasts into small bite-sized pieces. Pat dry with a paper towel for better browning.
- In a bowl, combine chicken with olive oil, garlic powder, onion powder, smoked paprika, black pepper, and bacon salt. Mix well to coat evenly. Set aside
- Heat 1 tablespoon olive oil in a skillet over medium heat.
- Add the seasoned chicken to the pan. Cook for 7–10 minutes or until chicken is fully cooked and lightly browned. Stir occasionally.
- Stir in chopped red onions and cook until slightly softened, about 2–3 minutes.
- Add chopped garlic and sauté for 30 seconds until fragrant.
- Lay out flour tortillas. Spoon a generous amount of parmesan sauce and chicken mixture onto each tortilla.
- Sprinkle mozzarella and cheddar cheese over the chicken on each tortilla.
- Fold in the sides and roll each tortilla into a wrap, seam-side down.
- Heat a clean skillet over medium heat (no oil needed). Place wraps seam-side down and toast until golden brown and crispy, about 2–3 minutes per side.
- Remove wraps from the skillet. Slice in half if desired. Serve hot and enjoy the melty, cheesy, garlicky goodness.
Video
Recipe Tips
For the crispiest wrap, use a cast iron skillet or a heavy-bottomed pan and cook over medium heat with a touch of butter or olive oil. Don’t overcrowd the pan so the wraps crisp up evenly.
