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Ooey-Gooey Cheesy Garlic Chicken Wraps

Quick and easy wraps featuring tender chicken smothered in a thick, creamy garlic sauce with plenty of melted, stretchy mozzarella cheese, all toasted in a flour tortilla.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 wraps
Course: Dinner, Lunch, Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1 lb boneless, skinless chicken breast or thighs cut into 1-inch pieces, or 2 cups cooked rotisserie chicken
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 tsp black pepper
For the Garlic Sauce
  • 2 tbsp unsalted butter
  • 4-5 cloves garlic minced
  • 0.5 cup heavy cream
  • 0.25 cup mayonnaise
  • 1 tsp dried Italian seasoning
  • 0.5 tsp red pepper flakes optional
  • Salt and black pepper to taste
The Ooey-Gooey Factor
  • 2 cups shredded mozzarella cheese divided
The Vehicle
  • 6-8 large flour tortillas 10-inch, burrito size

Equipment

  • Large skillet or griddle
  • Whisk

Method
 

  1. If using raw chicken: Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper. Cook chicken for 5-7 minutes until browned and cooked through. Remove and set aside. (If using cooked chicken, skip to step 2).
  2. In the same skillet, melt 2 tbsp butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  3. Whisk in heavy cream, mayonnaise, Italian seasoning, and red pepper flakes (if using). Bring to a gentle simmer for 2-3 minutes, whisking constantly until slightly thickened. Season with salt and pepper.
  4. Reduce heat to low. Add cooked chicken back to the skillet with the garlic sauce. Stir to coat. Stir in 1 cup of shredded mozzarella until melted and gooey.
  5. Spoon about ½ cup of cheesy garlic chicken mixture onto each tortilla. Sprinkle with 2-3 tbsp of remaining mozzarella.
  6. Fold in the sides of the tortilla, then fold the bottom edge up and over the filling. Roll tightly into a wrap.
  7. Heat a clean skillet or griddle over medium heat. Place wraps seam-side down and cook for 2-3 minutes per side until golden brown and crispy, and cheese is fully melted.
  8. Serve immediately while hot and gooey. Garnish with fresh parsley or chives if desired.

Notes

Using pre-cooked chicken (like rotisserie) makes this recipe even faster. Shred your own mozzarella from a block for the best melt. The mayonnaise is key for a creamy, thick sauce, do not omit.