Cheesy Garlic Chicken Wraps (Print Version)

Warm tortillas filled with marinated, pan-seared chicken, gooey cheeses, spinach and tomato for a hearty, quick dinner.

# What You'll Need:

→ Poultry

01 - 2 large chicken breasts, cut into thin strips

→ Marinade

02 - 2 tablespoons olive oil
03 - 3 cloves garlic, minced
04 - 1 teaspoon smoked paprika
05 - 1/2 teaspoon salt
06 - 1/2 teaspoon black pepper

→ Cheese & Dairy

07 - 1 cup shredded mozzarella cheese
08 - 1/2 cup shredded cheddar cheese

→ Vegetables

09 - 1 cup baby spinach leaves
10 - 1 medium tomato, diced
11 - 1 small red onion, thinly sliced

→ Wraps

12 - 4 large flour tortillas

→ Finishing

13 - 2 tablespoons mayonnaise (optional)
14 - 1 tablespoon fresh parsley, chopped

# How to Make It:

01 - In a mixing bowl, combine olive oil, minced garlic, smoked paprika, salt, and black pepper. Add the chicken strips and toss until evenly coated. Allow to marinate for 10 minutes at room temperature.
02 - Heat a large skillet over medium-high heat. Add the marinated chicken strips and sauté until cooked through and lightly caramelized, approximately 6–8 minutes, turning occasionally for even browning. Remove from heat and set aside.
03 - Lay each flour tortilla flat on a clean work surface. Distribute the mozzarella and cheddar cheeses evenly down the center of each tortilla.
04 - Divide the cooked chicken strips evenly among the four tortillas, arranging them directly over the shredded cheese layer.
05 - Layer baby spinach leaves, diced tomato, and thinly sliced red onion over the chicken on each wrap. Drizzle with mayonnaise if desired.
06 - Fold in the sides of each tortilla, then roll tightly from the bottom to enclose all filling securely. Press gently to hold shape.
07 - Wipe the skillet clean and return to medium heat. Place each wrap seam-side down in the skillet and cook for 2–3 minutes per side until the exterior is golden brown and the cheese has fully melted inside.
08 - Transfer the wraps to a cutting board and slice each in half diagonally. Sprinkle with freshly chopped parsley and serve warm.

# Expert Advice:

01 -
  • The melted cheese and smoked paprika create a flavor combination that tastes like you spent hours when it really only took minutes.
  • Everything cooks in one skillet which means cleanup is almost nonexistent.
02 -
  • Do not skip the second pan fry because that is what turns a regular wrap into something with a crispy golden shell and fully melted cheese inside.
  • If your tortillas crack when rolling, try warming them for fifteen seconds in the microwave first because cold tortillas will always fight you.
03 -
  • Let the chicken rest for one minute off the heat before slicing or assembling so the juices redistribute instead of running out onto your tortilla.
  • Press down gently with a spatula while the wrap cooks seam side down and the seal will hold for the rest of the process.

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