For the Chicken
2 large boneless, skinless chicken breasts
(or 3–4 boneless thighs for extra juiciness)
2 tablespoons olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano or Italian seasoning
Juice of ½ lemon
Optional: ½ teaspoon chili flakes if you want some heat
For the Cheesy Garlic Sauce
This creamy sauce is the heart of the recipe.
3 tablespoons butter
5–6 large garlic cloves, minced finely
2 tablespoons all-purpose flour
1 ½ cups whole milk
½ cup heavy cream (optional, but makes it richer and smoother)
1 cup mozzarella cheese, shredded
½ cup cheddar cheese, shredded
½ cup Parmesan cheese, grated
½ teaspoon salt, or to taste
½ teaspoon black pepper
½ teaspoon Italian seasoning
For Assembling the Wraps
4–6 large flour tortillas (10–12 inch works best)
1–2 cups shredded lettuce or baby spinach
1 large tomato, sliced thin
½ red onion, sliced thin (optional)
Extra shredded mozzarella or cheddar for melting inside
Optional sauces:
Garlic mayo
Ranch
Spicy chipotle mayo
FULL DIRECTIONS
STEP 1: Prepare and Season the Chicken
Place the chicken breasts on a cutting board. Using a sharp knife, slice them into thin strips about ½ inch wide.
This helps them cook quickly and evenly — perfect for wraps.
Add the chicken strips to a large bowl.
Pour in the olive oil and lemon juice.
Sprinkle in salt, pepper, paprika, garlic powder, onion powder, oregano, and chili flakes if using.
Mix everything with your hands or tongs until the chicken is fully coated.
Let it marinate for 10–20 minutes.
Longer is better, but even 10 minutes helps the seasoning soak in.
STEP 2: Cook the Chicken
Heat a large skillet over medium-high heat.
Once hot, add the seasoned chicken — spread it out so the pieces aren’t crowded.
Cook for 5–7 minutes, stirring occasionally. The chicken should:
turn golden
develop slight browning around the edges
smell fragrant and garlicky
When fully cooked, remove the chicken from the skillet and set aside on a plate.
Tip: Don’t wash the pan — the leftover flavor bits will help the sauce taste even better!
STEP 3: Make the Cheesy Garlic Sauce
This is the creamy, rich base that makes the wraps irresistible.
In the same skillet, reduce the heat to medium and add the 3 tablespoons of butter.
When the butter melts, add the minced garlic.
Stir constantly for about 1 minute until fragrant.
Do NOT let the garlic burn — burned garlic makes the sauce bitter.
Sprinkle in the flour.
Stir it into the butter-garlic mixture to form a smooth paste (a roux).
Slowly start pouring in the milk while whisking constantly.
This prevents clumps and keeps the sauce silky.
Add the heavy cream (optional) to make the sauce even richer.
Let the mixture simmer for 2–3 minutes until it begins to thicken.
Add the mozzarella, cheddar, and Parmesan cheese.
Stir slowly until all the cheese is melted and the sauce becomes thick, smooth, and creamy.
Season with salt, pepper, and Italian seasoning.
Add the cooked chicken back into the sauce and mix until every piece is coated beautifully.
Reduce heat to low and let it sit for 2–3 more minutes so flavors combine.
STEP 4: Prepare the Tortillas and Fillings
Warm each tortilla either in a dry skillet or microwave for 15–20 seconds.
Warm tortillas are easier to fold and don’t crack.
Lay the warm tortilla flat.
Add a handful of shredded lettuce or spinach in the center.
Add tomato slices and onions if you like.
Spoon a generous amount of cheesy garlic chicken onto the tortilla.
Add extra mozzarella or cheddar if you want more melt.
If you like sauce inside your wrap, drizzle a little garlic mayo or ranch now.
STEP 5: Wrap and Toast
Fold the sides inward, then roll the tortilla tightly from bottom to top.
Heat a clean skillet on medium heat.
Place the wrap seam-side down and cook 2–3 minutes until the bottom is golden and slightly crispy.
Flip and toast the other side for another 2–3 minutes.
Remove, slice in half, and serve warm.
TIPS FOR THE BEST WRAPS
Use freshly grated cheese for the smoothest sauce.
Don’t overcook the chicken; it stays juicier this way.
To make it spicy: add chipotle powder or hot sauce to the sauce.
For crunch: add shredded cabbage or crispy onions.
For meal prep: store chicken and sauce together, assemble wraps when ready to eat.