Cheesy Garlic Chicken Wraps
These Cheesy Garlic Chicken Wraps are a delicious and easy meal option packed with flavor. Juicy chicken tossed in a creamy garlic sauce, wrapped in a tortilla, and loaded with cheese, these wraps are sure to satisfy your cravings.
Equipment
- 1 skillet
- 1 mixing bowl
- 1 spatula
- 4 tortilla wraps
- 1 cheese grater if using block cheese
- 1 cutting board
Ingredients
- 2 medium chicken breasts About 1 pound total.
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- ½ cup sour cream
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheese Cheddar or Monterey Jack.
- 4 large flour tortillas
- optional chopped fresh parsley For garnish.
Instructions
- Start by cleaning the chicken breasts and cutting them into small, bite-sized pieces.
- In a skillet, heat the olive oil over medium heat. Add the diced chicken and cook until golden brown and cooked through, about 5-7 minutes.
- Once the chicken is cooked, add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- In a mixing bowl, combine the sour cream, garlic powder, onion powder, salt, and black pepper. Stir to combine.
- Add the cooked chicken and garlic mixture to the bowl with the sour cream mixture and stir until the chicken is fully coated.
- In the same skillet, reduce the heat to low. Place one tortilla in the skillet and fill it with a quarter of the cheesy garlic chicken mixture. Sprinkle a quarter of the shredded cheese on top.
- Fold the tortilla in half and cook for about 2-3 minutes on each side, until the tortilla is golden and the cheese is melted. Repeat with the remaining tortillas and filling.
- Once all wraps are cooked, garnish with chopped fresh parsley if desired, then slice in half and serve while warm.
Notes
Feel free to add extra vegetables like spinach or bell peppers to the filling for added nutrition.
If you prefer a crispier wrap, you can cook them in a panini press instead of a skillet.
Leftover wraps can be stored in the refrigerator for up to 2 days; reheat in a skillet before serving.