Cheesy Garlic Chicken Wraps are the kind of meal that feels like comfort food but still packs a punch of fresh flavor. They’re simple to make, wonderfully filling, and ideal for busy weeknights, easy lunches, or laid-back weekend dinners. The combination of tender, seasoned chicken, garlicky mayo, melted cheese, and a handful of fresh ingredients all tucked into a golden toasted tortilla makes each bite incredibly satisfying. These wraps are also wonderfully versatile, lending themselves to countless customizations depending on your taste or what you have in the fridge.
To make them, you’ll start with boneless, skinless chicken breasts seasoned with olive oil, garlic powder, onion powder, salt, and pepper. They’re baked until juicy and tender, then sliced into strips. Meanwhile, you’ll mix up a quick garlic mayonnaise to smear over flour tortillas before piling them with shredded mozzarella, Parmesan cheese, the cooked chicken, and a mix of spinach, tomatoes, and basil. Once wrapped, they’re baked again until the cheese melts and the tortillas are crisp and golden. Warm, melty, and packed with garlicky goodness, these wraps are bound to become a new go-to in your recipe rotation.
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
4 large flour tortillas
¼ cup mayonnaise
1 tablespoon minced garlic
½ cup chopped fresh spinach
½ cup diced tomatoes
¼ cup chopped fresh basil
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
Place the chicken breasts in a bowl or zip-top bag and drizzle with olive oil. Season with garlic powder, onion powder, salt, and pepper, then toss or rub to coat evenly.
Arrange the chicken on the prepared baking sheet and bake for 20–25 minutes or until cooked through. Remove from the oven and allow to cool slightly before slicing into thin strips.
In a small bowl, mix the mayonnaise with minced garlic to create a flavorful spread.
Lay out the tortillas and spread a thin layer of garlic mayo on each one. Sprinkle with mozzarella and Parmesan cheeses.
Distribute the sliced chicken across the tortillas, then top with spinach, diced tomatoes, and fresh basil.
Roll up each tortilla tightly and place seam-side down on a clean baking sheet.
Bake for 10–15 minutes, or until the tortillas are crisp and the cheese inside has melted.
Remove from the oven, let them cool for a minute or two, then slice in half and serve warm.
Serving Suggestions
These wraps are a complete meal on their own, but they pair beautifully with a fresh side salad or a bowl of soup. A tomato basil soup or a light chicken broth would be especially comforting. For something cooler, try serving them with a tangy cucumber salad or a simple vinaigrette-dressed slaw. They’re also great for packed lunches or quick on-the-go meals. If you’re hosting, cut them into halves or thirds and serve them as warm appetizers or finger food on a party platter. A dipping sauce like garlic aioli, ranch, or even marinara adds an extra layer of flavor if you’re feeling fancy.
Recipe Notes
You can easily swap the chicken breasts for boneless thighs for extra juiciness and richness. If you’re pressed for time, use rotisserie chicken or any leftover cooked chicken you have on hand. For a crispier wrap, brush the outside of the tortilla lightly with olive oil or melted butter before baking. Want a little kick? Add a dash of crushed red pepper flakes or a drizzle of hot sauce to the garlic mayo. And if you’re dairy-free, try using your favorite plant-based cheeses and mayo alternatives—this recipe is flexible and forgiving.
FAQs
Can I make these wraps ahead of time?
Yes! You can assemble the wraps a few hours in advance and keep them refrigerated until you’re ready to bake. Just note that the tomatoes might release a bit of moisture, so if you’re making them more than a few hours ahead, consider adding the tomatoes just before baking.
Can I use pre-cooked chicken?
Definitely. Pre-cooked or rotisserie chicken works great here. Just make sure it’s well seasoned, and warm it slightly before adding it to the wrap so it blends better with the melted cheese.
What other vegetables can I use?
Feel free to toss in whatever you love—roasted red peppers, sautéed mushrooms, caramelized onions, or even arugula can bring something special to the wraps. It’s a great way to use up small amounts of leftover veggies.
What kind of tortilla is best?
Standard flour tortillas work well and crisp up nicely in the oven, but whole wheat or spinach tortillas are great if you want to add a little extra fiber and flavor. Just make sure they’re large enough to hold all the fillings without tearing.
Can I make this vegetarian?
Absolutely. Swap the chicken for roasted chickpeas, sautéed mushrooms, or even tofu for a meatless version that still packs plenty of flavor and texture.
These Cheesy Garlic Chicken Wraps are all about comfort and flavor with minimal effort. Whether you’re cooking for your family, packing lunch, or prepping an easy weeknight meal, they’re a satisfying, crowd-pleasing choice every time
PrintCheesy Garlic Chicken Wraps
Cheesy Garlic Chicken Wraps are the kind of meal that feels like comfort food but still packs a punch of fresh flavor. They’re simple to make, wonderfully filling, and ideal for busy weeknights, easy lunches, or laid-back weekend dinners. The combination of tender, seasoned chicken, garlicky mayo, melted cheese, and a handful of fresh ingredients all tucked into a golden toasted tortilla makes each bite incredibly satisfying. These wraps are also wonderfully versatile, lending themselves to countless customizations depending on your taste or what you have in the fridge.
To make them, you’ll start with boneless, skinless chicken breasts seasoned with olive oil, garlic powder, onion powder, salt, and pepper. They’re baked until juicy and tender, then sliced into strips. Meanwhile, you’ll mix up a quick garlic mayonnaise to smear over flour tortillas before piling them with shredded mozzarella, Parmesan cheese, the cooked chicken, and a mix of spinach, tomatoes, and basil. Once wrapped, they’re baked again until the cheese melts and the tortillas are crisp and golden. Warm, melty, and packed with garlicky goodness, these wraps are bound to become a new go-to in your recipe rotation
- Total Time: 40 minutes
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
4 large flour tortillas
¼ cup mayonnaise
1 tablespoon minced garlic
½ cup chopped fresh spinach
½ cup diced tomatoes
¼ cup chopped fresh basil
Instructions
Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
Place the chicken breasts in a bowl or zip-top bag and drizzle with olive oil. Season with garlic powder, onion powder, salt, and pepper, then toss or rub to coat evenly.
Arrange the chicken on the prepared baking sheet and bake for 20–25 minutes or until cooked through. Remove from the oven and allow to cool slightly before slicing into thin strips.
In a small bowl, mix the mayonnaise with minced garlic to create a flavorful spread.
Lay out the tortillas and spread a thin layer of garlic mayo on each one. Sprinkle with mozzarella and Parmesan cheeses.
Distribute the sliced chicken across the tortillas, then top with spinach, diced tomatoes, and fresh basil.
Roll up each tortilla tightly and place seam-side down on a clean baking sheet.
Bake for 10–15 minutes, or until the tortillas are crisp and the cheese inside has melted.
Remove from the oven, let them cool for a minute or two, then slice in half and serve warm.
Notes
You can easily swap the chicken breasts for boneless thighs for extra juiciness and richness. If you’re pressed for time, use rotisserie chicken or any leftover cooked chicken you have on hand. For a crispier wrap, brush the outside of the tortilla lightly with olive oil or melted butter before baking. Want a little kick? Add a dash of crushed red pepper flakes or a drizzle of hot sauce to the garlic mayo. And if you’re dairy-free, try using your favorite plant-based cheeses and mayo alternatives—this recipe is flexible and forgiving.