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Cheesy Garlic Chicken Wraps sliced diagonally on a wooden board showing melty cheese and colorful vegetable filling

Cheesy Garlic Chicken Wraps

Juicy garlic-seasoned chicken strips, sauteed vegetables, and a creamy three-cheese blend wrapped in a crispy toasted flour tortilla. A quick and satisfying weeknight dinner the whole family loves.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp extra virgin olive oil
  • 1.5 lb chicken breast sliced into thin strips
  • 5 garlic cloves freshly minced
  • 1 tsp Italian seasoning
  • 0.5 tsp smoked paprika
  • 0.25 tsp red chili flakes adjust to taste
  • salt and black pepper to taste
  • 1 sweet onion thinly sliced
  • 1 red bell pepper julienned
  • 2 cup fresh spinach leaves
  • 1.5 cup shredded mozzarella cheese
  • 0.5 cup sharp cheddar cheese freshly grated
  • 3 tbsp cream cheese softened to room temperature
  • 2 tbsp sour cream
  • 2 tsp fresh chives finely chopped
  • 6 large flour tortillas
  • 1.5 tbsp unsalted butter melted
  • 0.75 tsp garlic powder

Equipment

  • Large skillet
  • Medium mixing bowl
  • Small bowl
  • Pastry brush
  • Aluminum foil

Method
 

  1. Heat olive oil in a large skillet over medium-high heat until shimmering. Season chicken strips with salt and pepper, then add to the pan in a single layer. Cook undisturbed for 3 minutes, then flip and cook another 2 to 3 minutes until cooked through and golden. Transfer to a plate and tent loosely with foil.
  2. In the same skillet, add the sliced onion and cook for 2 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant, stirring constantly. Do not let it brown.
  3. Add the Italian seasoning, smoked paprika, and chili flakes, stirring to coat the onions and toast the spices lightly, about 20 to 30 seconds.
  4. Add the julienned bell pepper and cook for 3 minutes, stirring occasionally, until softened but still slightly crisp.
  5. Return the chicken to the pan and toss everything together for about 1 minute. Fold in the fresh spinach and stir just until wilted, about 45 seconds. Remove from heat and let the mixture cool for 5 minutes before assembling.
  6. In a medium bowl, combine the mozzarella and cheddar. Take about two-thirds of the cheese mixture and blend it with the cream cheese, sour cream, and chives until smooth. Reserve the remaining dry shredded cheese for filling assembly.
  7. Whisk together the melted butter and garlic powder in a small bowl. Lay the tortillas flat and brush one side of each with the garlic butter mixture. Flip so the buttered side faces down.
  8. Spread about 2 tablespoons of the creamy cheese blend in the center of each tortilla, leaving a 2-inch border. Add an even portion of the chicken and vegetable mixture on top, then sprinkle with about 1 tablespoon of the reserved dry shredded cheese.
  9. Fold the bottom edge up over the filling, fold in both sides, then roll up firmly. Place seam-side down. Repeat with remaining tortillas.
  10. Heat a clean dry skillet over medium heat. Place wraps seam-side down and cook for 2 to 3 minutes until golden and crispy. Flip and cook another 2 minutes. For extra melty cheese, cover with a lid during the last minute of cooking.
  11. Slice diagonally and serve immediately.

Notes

Store leftover filling in an airtight container for up to 3 days. Reheat assembled wraps in a dry skillet over medium-low heat for best texture. Rotisserie chicken works great as a time-saving shortcut. Let the filling cool for 5 minutes before assembling to prevent soggy tortillas.