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A close-up shot showcases the delicious Cheesy Garlic Chicken Wraps, perfect for a quick and flavorful meal.

Irresistible Cheesy Garlic Chicken Wraps

These Cheesy Garlic Chicken Wraps are a quick, easy, and versatile meal perfect for weeknights, packed lunches, or appetizers. Bursting with cheesy, garlicky goodness, they're made with chicken, vegetables, and mozzarella cheese wrapped in a warm tortilla.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 cup shredded mozzarella cheese
  • 4 large tortillas flour, whole wheat, or gluten-free
  • 1 bell pepper, chopped
  • 1 onion, chopped
  • 2 cups spinach
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • Lemon juice optional
  • Red pepper flakes optional
  • Sour cream or salsa optional

Equipment

  • large skillet
  • cutting board
  • knife
  • mixing bowl
  • spatula
  • Meat thermometer
  • Dry skillet or microwave (for warming tortillas)
  • Grill pan or panini press (optional)

Method
 

  1. Cut the chicken breasts into bite-sized pieces and season with salt, pepper, garlic powder, onion powder, and Italian seasoning.
  2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped onions and bell peppers and cook until softened, about 5-7 minutes. Add the spinach and cook until wilted, about 1-2 minutes. Remove the veggies from the skillet and set aside.
  3. Add another tablespoon of olive oil to the skillet. Add the seasoned chicken and cook until cooked through and lightly browned, about 5-7 minutes. Ensure the internal temperature reaches 165°F (74°C).
  4. Add the minced garlic to the skillet with the chicken and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic!
  5. Return the cooked veggies to the skillet with the chicken. Stir everything together to combine.
  6. Warm the tortillas in a dry skillet or microwave for a few seconds to make them more pliable.
  7. Spread a generous amount of the chicken and veggie mixture onto each tortilla. Top with shredded mozzarella cheese.
  8. Fold in the sides of the tortilla and then roll it up tightly.
  9. Heat a lightly oiled skillet or panini press over medium heat (optional). Grill the wraps for a few minutes per side, until golden brown and the cheese is melted and gooey.
  10. Cut the wraps in half and serve immediately with salsa, sour cream, or guacamole (optional).

Notes

Don't overcrowd the skillet when cooking the chicken. Use a meat thermometer to ensure the chicken is cooked through. Warm the tortillas before assembling the wraps to prevent tearing. Get creative with fillings by adding black beans, corn, rice, or your favorite sauce. For a spicy kick, add red pepper flakes. To add a little extra crunch, add chopped nuts or seeds. Leftovers can be stored in the refrigerator for up to 2 days. Prepare the chicken and veggie mixture ahead of time for meal prepping and store in the refrigerator for up to 3 days.