These Ooey-Gooey Cheesy Garlic Chicken Wraps are my weeknight hero. Juicy chicken, melty cheese, and warm garlic butter tuck into soft tortillas for a cozy handheld meal. Simple, fast, and a guaranteed crowd-pleaser.
Ooey-Gooey Cheesy Garlic Chicken Wraps
Equipment
- 1 Skillet for searing and toasting
- 1 Small saucepan for garlic butter
- 1 Pastry Brush (optional) for brushing garlic butter
- 1 Spatula or tongs for flipping
Ingredients
Chicken
- 1 lb boneless skinless chicken thinly sliced; breasts or thighs
- 1 tbsp olive oil
- 1 tsp salt
- 0.5 tsp black pepper freshly ground
- 1 tsp smoked paprika
- 1 tsp onion powder
- 2 cloves garlic minced; add during last minute of searing
- 0.25 tsp red pepper flakes optional, for heat
Garlic Butter
- 3 tbsp butter melted
- 2 cloves garlic minced
- 1 tbsp parsley finely chopped
- 1 tsp lemon juice fresh
Wraps & Cheese
- 4 large flour tortillas 10-inch, warmed
- 1 cup low-moisture mozzarella shredded
- 1 cup cheddar cheese shredded
- 1 tsp olive oil for toasting the wraps
Optional Extras
- 1 cup shredded lettuce optional
- 1 cup tomatoes diced, optional
- 0.25 cup pickled jalape f1os sliced, optional
- 0.5 cup yogurt-garlic sauce optional
Instructions
Cook the Chicken
- Pat the chicken dry. Toss with salt, pepper, smoked paprika, onion powder, and 1 tablespoon olive oil.
- Heat a skillet over medium-high with a swirl of oil. Cook the chicken in an even layer until golden and cooked through, about 4 to 6 minutes. Stir in minced garlic during the last minute until fragrant.
Make the Garlic Butter
- Melt the butter in a small pan. Add minced garlic, a pinch of parsley, and a squeeze of lemon. Warm just until fragrant; remove from heat.
Warm the Tortillas
- Briefly warm tortillas in a dry skillet until pliable.
Assemble
- Brush the inside of each tortilla with garlic butter. Add chicken, mozzarella, and cheddar. Top with any extras you love.
Toast & Serve
- Fold the sides in and roll. Place seam-side down in a lightly oiled skillet over medium heat and cook 2 to 3 minutes per side until golden and the cheese is melty. Slice on a bias, drizzle a little extra garlic butter if you like, and serve hot.
Notes
Why You’ll Love This Ooey-Gooey Cheesy Garlic Chicken Wraps
- Big flavor, minimal effort. A quick skillet sear and a little assembly are all you need.
- Ultra melty. Two cheeses give you that stretchy, ooey-gooey bite.
- Weeknight friendly. Ready in about 25 minutes.
- Customizable. Swap cheeses, add veggies, or dial the heat up or down.
Ooey-Gooey Cheesy Garlic Chicken Wraps Ingredients & Substitutions
- Chicken: Boneless skinless breasts or thighs, thinly sliced. Rotisserie chicken works too, just warm it gently with the seasonings.
- Olive oil: For searing. Avocado oil or butter works.
- Garlic: Fresh minced for bold flavor. Garlic powder can back it up if you like extra.
- Spices: Salt, black pepper, smoked paprika, onion powder. Add chili flakes for heat.
- Cheese: Low-moisture mozzarella for stretch + mild cheddar for flavor. Provolone or Monterey Jack are great swaps.
- Garlic butter: Butter melted with minced garlic, a pinch of parsley, and a squeeze of lemon. For dairy-free, use olive oil.
- Tortillas or wraps: Large flour tortillas for easy folding. Whole wheat or spinach wraps work too. For a lighter option, try lettuce wraps.
- Extras: Shredded lettuce, tomatoes, pickled jalapeños, or a drizzle of yogurt-garlic sauce.
Step-by-Step Instructions to Make Ooey-Gooey Cheesy Garlic Chicken Wraps
Step 1: Season the chicken
Pat the chicken dry. Toss with salt, pepper, smoked paprika, onion powder, and a little olive oil.
Step 2: Sear
Heat a skillet over medium-high with a swirl of oil. Cook the chicken in an even layer until golden and cooked through, about 4 to 6 minutes. Stir in minced garlic during the last minute so it turns fragrant, not bitter.
Step 3: Make the garlic butter
Melt butter in a small pan. Add minced garlic, a pinch of parsley, and a squeeze of lemon. Warm just until the garlic smells amazing.
Step 4: Warm the tortillas
Briefly warm tortillas in a dry skillet so they become pliable.
Step 5: Assemble
Brush the inside of each tortilla with garlic butter. Add chicken, mozzarella, and cheddar. Top with any extras you love.
Step 6: Toast to melty perfection
Fold the sides in and roll. Place seam-side down in a lightly oiled skillet over medium heat. Cook 2 to 3 minutes per side until golden and the cheese is melty.
Step 7: Serve
Slice on a bias, drizzle a little extra garlic butter if you like, and serve hot.
Tips for Success
- Thin slices cook evenly. If using breasts, cut against the grain into thin strips.
- Season in layers. A little salt on the chicken and a pinch in the garlic butter makes every bite pop.
- Low and slow melt. After toasting the wrap, drop the heat for a minute with a lid to help the cheese fully melt.
- Do not overstuff. A modest filling rolls tighter and crisps better.
- Griddle win. A flat griddle or panini press gives you even browning.
Variations of Ooey-Gooey Cheesy Garlic Chicken Wraps
- Spicy kick: Add chili flakes, chipotle powder, or a drizzle of hot sauce.
- Herby garden: Fold in chopped parsley, basil, or cilantro.
- Smoky vibes: Sprinkle extra smoked paprika or add crisped turkey bacon bits.
- Veggie-packed: Add sautéed peppers, onions, or baby spinach.
- Extra creamy: Spread a thin layer of Greek yogurt mixed with lemon and garlic inside the wrap.
Serving Suggestions: What to Pair with Ooey-Gooey Cheesy Garlic Chicken Wraps
- Simple green salad with lemon vinaigrette.
- Crispy sweet potato fries or potato wedges.
- Tomato soup or roasted red pepper soup.
- Cucumber yogurt dip for dunking.
- Fresh fruit salad for a bright finish.
Storage & Reheating Instructions
- Fridge: Wrap tightly and refrigerate up to 3 days.
- Reheat: Warm in a skillet over medium-low until the exterior is crisp and the center is hot. An air fryer at 350°F for 4 to 6 minutes also works.
- Freeze: Assemble without fresh veggies, wrap well, and freeze up to 2 months. Thaw in the fridge, then toast until hot and melty.
Memories Made Around the Table
These wraps remind me of late study nights, when a garlicky skillet and stretchy cheese could turn a quiet kitchen into a small celebration. Every slice still feels like that first warm bite.
FAQs
Can I use rotisserie chicken? Yes. Shred it, then warm with the spices and a splash of olive oil so it soaks up the flavor.
What cheese melts best? Low-moisture mozzarella gives great stretch. Pair it with cheddar, provolone, or Monterey Jack for flavor and creaminess.
Which tortillas work best? Large flour tortillas fold easily and toast well. Whole wheat or spinach wraps are fine, just warm them first so they do not crack.
Can I make them ahead? Assemble up to a day in advance without fresh veggies, refrigerate, then toast just before serving.
How do I keep the wrap from getting soggy? Brush a thin layer of garlic butter on the tortilla, avoid watery fillings, and toast both sides until crisp.
Final Thoughts
With golden edges, stretchy cheese, and mellow garlic, these wraps bring cozy comfort to any table. Keep the ingredients on hand and you are never more than a few minutes away from something satisfying.