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Easy Cheesy Garlic Chicken Wraps

These cheesy garlic chicken wraps are packed with flavor and are surprisingly easy to make. Juicy chicken is marinated and cooked, then combined with a creamy, garlicky cheese sauce, and wrapped in warm tortillas. Add your favorite toppings for a satisfying and customizable meal.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tbsp olive oil
  • 6 cloves garlic, minced 2 for marinade, 4 for sauce
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper plus more to taste
  • 4 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup milk
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 6 large flour tortillas
  • Optional: shredded lettuce
  • Optional: diced tomatoes
  • Optional: sour cream
  • Optional: salsa

Equipment

  • mixing bowls
  • Measuring spoons
  • Measuring cups
  • whisk
  • large skillet
  • Spatula or spoon
  • Dry skillet or microwave
  • cutting board
  • knife

Method
 

  1. Marinate the Chicken: In a bowl, combine the chicken cubes with olive oil, 2 minced garlic cloves, lemon juice, oregano, salt, and pepper. Mix well and let marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
  2. Cook the Chicken: Heat a large skillet over medium-high heat. Add the marinated chicken and cook, stirring occasionally, until cooked through and browned, about 6-8 minutes. Set aside.
  3. Make the Garlic Cheese Sauce: In the same skillet, melt the butter over medium heat. Add the 4 minced garlic cloves and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic.
  4. Create the Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  5. Add the Milk: Gradually whisk in the milk, ensuring there are no lumps. Continue whisking until the sauce thickens, about 2-3 minutes.
  6. Melt the Cheese: Reduce the heat to low. Add the shredded cheddar and Monterey Jack cheese. Stir until the cheese is completely melted and the sauce is smooth. Season with salt and pepper to taste.
  7. Combine Chicken and Sauce: Add the cooked chicken to the cheese sauce and stir to coat evenly.
  8. Warm the Tortillas: Warm the tortillas in a dry skillet or microwave for a few seconds until pliable.
  9. Assemble the Wraps: Place a portion of the cheesy garlic chicken mixture in the center of each tortilla. Add any desired toppings, such as shredded lettuce, diced tomatoes, sour cream, or salsa.
  10. Fold the Wraps: Fold in the sides of the tortilla and then fold the bottom up and over the filling. Roll tightly to create a wrap.
  11. Serve Immediately: Serve the cheesy garlic chicken wraps immediately. You can optionally grill them briefly in a skillet to crisp up the outside.

Notes

For best results, use freshly grated cheese for the sauce. To prevent soggy wraps, avoid overfilling and consider adding a layer of lettuce as a moisture barrier. You can store leftover chicken and sauce separately in the refrigerator for up to 3 days. Reheat gently before assembling the wraps. For extra flavor, try adding a pinch of red pepper flakes to the cheese sauce.