Cheesy Garlic Chicken Wraps

Prep Time: 20 minutes | Cook Time: 15 minutes | Total Time: 35 minutes
Difficulty: Easy | Intensity: Low | Serves: 4

A quick, family-friendly meal that’s bursting with flavor! Tender, garlicky chicken and melted cheese are wrapped in a soft tortilla, then toasted to golden perfection. Perfect for a busy weeknight or a casual weekend lunch.

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Ingredients

For the Chicken Filling:

• 1 lb (450g) boneless, skinless chicken breasts, cut into ½-inch cubes

• 2 tablespoons olive oil

• 4 large cloves garlic, minced

• 1 teaspoon smoked paprika

• ½ teaspoon onion powder

• ½ teaspoon dried oregano

• Salt and freshly ground black pepper, to taste

• 1 cup shredded Monterey Jack cheese (or a Mexican blend)

• ½ cup shredded sharp cheddar cheese

For Assembly:

• 4 large (10-inch) flour tortillas

• 1 cup fresh spinach leaves, roughly chopped

• ½ cup diced tomatoes

• ¼ cup sour cream (optional, for serving)

• ¼ cup salsa or pico de gallo (optional, for serving)

• 2 tablespoons butter, softened (for toasting wraps)

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Instructions

1. Cook the Garlic Chicken (10 minutes)

Heat the olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook for 5-6 minutes, stirring occasionally, until the chicken is mostly cooked through and lightly browned. Reduce the heat to medium-low and add the minced garlic, smoked paprika, onion powder, oregano, salt, and pepper. Cook for another 2-3 minutes, stirring constantly, until the garlic is fragrant and the chicken is fully cooked. Remove from heat and let cool slightly.

2. Assemble the Wraps (5 minutes)

Lay the tortillas flat on a clean work surface. Divide the chopped spinach evenly among the tortillas, placing it in the center. Spoon the warm garlic chicken evenly over the spinach. Top each with a generous handful of the mixed shredded cheeses and a sprinkle of diced tomatoes.

3. Fold and Toast (5 minutes)

Fold the sides of each tortilla inward, then roll tightly from the bottom to form a secure wrap. Spread the softened butter lightly on the outside of each wrap.

Heat a clean skillet, panini press, or grill pan over medium heat. Place the wraps seam-side down in the skillet. Cook for 2-3 minutes per side, or until the tortilla is golden brown and crispy and the cheese inside is melted. Press down gently with a spatula for even toasting.

4. Serve

Remove wraps from the skillet and let them rest for 1 minute before slicing in half diagonally. Serve immediately with sides of sour cream and salsa for dipping.

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Chef’s Notes & Tips

• Meal Prep: The garlic chicken filling can be made up to 2 days in advance and stored in the fridge. Reheat gently before assembling.

• Customize: Add sautéed bell peppers, onions, or mushrooms to the filling. For a kick, mix a chopped jalapeño into the chicken or use pepper jack cheese.

• Crispier Wrap: For an extra-crispy exterior, use a panini press or place a heavy-bottomed pan on top of the wraps while they toast in the skillet.

• Storage: Leftover assembled and toasted wraps can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispiness.

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Nutrition Information (Per Serving, 1 wrap)