Description
Creamy Garlic Chicken Wrap
Ingredients:
For the Chicken:
2 chicken breasts, diced
1 tbsp olive oil
1 tsp garlic powder
1/2 tsp paprika
Salt and pepper to taste
For the Creamy Garlic Sauce:
2 tbsp butter
2 garlic cloves, minced
1 cup heavy cream
1/2 cup shredded Parmesan cheese
1 tsp dried parsley
Salt and pepper to taste
For Assembly:
4 large tortillas
Optional: shredded lettuce, sliced tomatoes, or extra cheese
Instructions:
Cook the Chicken:
Heat olive oil in a skillet over medium heat. Season the chicken with garlic powder, paprika, salt, and pepper. Cook the chicken until golden and fully cooked, about 5–7 minutes. Remove from the skillet and set aside.
Make the Creamy Garlic Sauce:
In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream and bring to a simmer. Add Parmesan cheese and dried parsley, stirring until the cheese is melted and the sauce thickens. Season with salt and pepper to taste.
Assemble the Wraps:
Warm the tortillas in a skillet or microwave. Place cooked chicken in the center of each tortilla. Drizzle generously with the creamy garlic sauce. Add optional toppings like lettuce, tomatoes, or extra cheese if desired.
Wrap and Serve:
Fold the sides of the tortilla and roll it into a wrap. Serve warm and enjoy this indulgent, flavorful meal!
Perfect for a quick lunch or dinner, this creamy garlic chicken wrap will leave you craving more!
Step-by-Step Guide
1. Prepare the Chicken: Dice two chicken breasts into uniform, bite-sized pieces to ensure even cooking. In a bowl, toss the chicken with olive oil, garlic powder, paprika, salt, and pepper until evenly coated.
2. Cook the Chicken: Heat a large skillet over medium heat. Add the seasoned chicken in a single layer. Cook for 5-7 minutes, stirring occasionally, until the pieces are golden brown and have an internal temperature of 165°F. Transfer to a plate.
3. Create the Sauce Base: In the same skillet, reduce heat to medium-low. Melt the butter, then add the minced garlic. Sauté for about 60 seconds until fragrant but not browned.
4. Finish the Sauce: Pour in the heavy cream, stirring to combine. Let it simmer gently for 2-3 minutes. Reduce heat to low and whisk in the shredded Parmesan and dried parsley until the cheese is fully melted and the sauce is smooth and thickened. Season to taste.
5. Combine & Assemble: Return the cooked chicken to the skillet, stirring to coat it thoroughly in the sauce. Warm your tortillas. Spoon the saucy chicken mixture down the center of each tortilla, add any desired extras, then fold and roll tightly.
Serving Suggestions
For a complete meal, serve your wrap with a side of crispy sweet potato fries, a light garden salad with a vinaigrette, or a simple cup of tomato soup. To make it lunchbox-friendly, wrap it tightly in parchment paper and foil to hold its shape. A squeeze of fresh lemon juice over the chicken filling just before wrapping can add a bright, balancing note.
How-to Summary
Dice and season chicken, then cook until golden. Set aside. In the same pan, make a sauce by sautéing garlic in butter, adding cream, and melting in Parmesan. Combine sauce with chicken. Spoon the mixture onto warmed tortillas, add optional toppings, fold, and roll tightly for a delicious, creamy wrap.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless chicken thighs will work well and offer a richer, more flavorful result due to their higher fat content. Adjust cooking time as needed.
How can I make the sauce lighter? Substitute the heavy cream with half-and-half or whole milk mixed with a tablespoon of flour for thickening. Note the sauce will be less rich and may thicken more slowly.
How do I store and reheat leftovers? Store the filling and tortillas separately in airtight containers in the fridge for up to 3 days. Reheat the filling gently in a skillet or microwave, then assemble your wrap fresh to prevent soggy tortillas.
My sauce is too thin. How can I thicken it? Let it simmer a bit longer to reduce. Alternatively, create a slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water, then whisk it into the simmering sauce until thickened.
Can I make this ahead of time? You can prepare the creamy garlic chicken filling 1-2 days in advance. Gently reheat it with a splash of cream or milk to loosen the sauce before assembling your wraps.
Common Mistakes to Avoid
- Overcrowding the Skillet: Cooking too much chicken at once steams it instead of browning it. Cook in batches if necessary.
- Burning the Garlic: Sauté minced garlic only until fragrant (about 60 seconds). Burnt garlic will make the sauce bitter.
- Using Pre-Grated Parmesan: Pre-grated cheese contains anti-caking agents that can prevent smooth melting. Shredding a block of Parmesan yourself yields a much creamier sauce.
- Skipping the Tortilla Warm-up: Cold tortillas are more likely to crack when folded. Briefly warming them makes them pliable and sturdy.
Conclusion
This creamy garlic chicken wrap is the perfect fusion of convenience and indulgent flavor. With a foolproof creamy sauce and tender, seasoned chicken, it transforms simple ingredients into a satisfying meal. By following the detailed steps and tips provided, you can easily avoid common pitfalls and customize it to your taste. It’s a versatile recipe guaranteed to become a reliable favorite for busy weeknights or impressive casual lunches.