I absolutely love recipes that strike the perfect balance between flavor and convenience—and garlic chicken wraps are exactly that. Whether I’m in need of a quick lunch, a light dinner, or something satisfying to prep ahead for the week, this wrap recipe always delivers. The garlic-infused chicken is juicy and loaded with bold, savory flavor, and when it’s all wrapped up with fresh veggies and a creamy sauce, it becomes the kind of meal you crave on repeat.
What I enjoy most is how versatile this recipe is. You can keep it simple with a few ingredients or build it up into a hearty wrap packed with colorful additions. It’s great for families, meal prepping, or entertaining guests with a casual yet elevated handheld option. Once you try it, I promise it’ll become one of your go-to recipes too.
What You Need To Make This Recipe
Chicken breast: Boneless, skinless chicken breast is lean, cooks quickly, and absorbs flavor beautifully. Slice it thin so it cooks evenly and remains juicy.
Garlic: Fresh minced garlic brings that punchy, aromatic flavor that really defines this recipe. Don’t skimp on it—it’s the star!
Olive oil: A good drizzle of olive oil not only helps the chicken cook perfectly but also adds a subtle richness that ties everything together.
Paprika: This adds a gentle smokiness and depth of flavor to the chicken without overpowering the garlic.
Salt and black pepper: The classic duo that enhances every other ingredient. Season to taste, but don’t underestimate how much of a difference proper seasoning makes.
Tortilla wraps: Choose large flour tortillas or your favorite wrap base. They should be flexible enough to fold but sturdy enough to hold all the fillings.
Lettuce: Crisp romaine or iceberg adds the crunch factor that makes each bite satisfying.
Tomatoes: Juicy and slightly acidic, fresh diced tomatoes balance out the richness of the garlic chicken.
Greek yogurt or mayo: Either one works for the creamy element. Greek yogurt adds tang and protein, while mayo brings a more traditional creaminess.
Lemon juice: Just a splash brightens the entire wrap and cuts through the richness of the garlic and oil.
Ingredients List
- 2 boneless, skinless chicken breasts, thinly sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper, to taste
- 4 large flour tortillas
- 1 cup shredded lettuce (romaine or iceberg)
- 1 cup diced tomatoes
- 1/3 cup Greek yogurt or mayonnaise
- 1 tablespoon lemon juice
How to Make Garlic Chicken Wraps
1. Marinate the Chicken
In a bowl, combine the thinly sliced chicken with minced garlic, olive oil, paprika, salt, and pepper. Mix well to coat all pieces evenly. Let it marinate for at least 15 minutes (or up to a few hours in the fridge for deeper flavor).
2. Cook the Chicken
Heat a skillet over medium heat. Add the marinated chicken and cook for 6–8 minutes, turning occasionally, until the chicken is golden and fully cooked through. Remove from heat and let it rest for a few minutes.
3. Prep the Sauce
In a small bowl, mix the Greek yogurt or mayo with lemon juice. Add a pinch of salt if needed. This creamy mixture will add a refreshing tang to balance the garlic.
4. Assemble the Wraps
Lay out the tortilla wraps. Spread a spoonful of the sauce on each one. Add a layer of shredded lettuce, then diced tomatoes, and top with the warm garlic chicken.
5. Wrap and Serve
Fold the sides of the tortilla in, then roll it up tightly from the bottom. Slice in half if desired, and serve immediately—or wrap in foil for on-the-go eating.
Tips for Making This Recipe
- Use leftover chicken: If you’ve got cooked chicken on hand, toss it in some garlic oil and paprika to recreate the flavor profile quickly.
- Warm the tortillas: A quick 10-second microwave or warm pan makes the wraps more pliable and less likely to tear when rolling.
- Add cheese: Crumbled feta or shredded mozzarella are great additions if you want an extra layer of flavor.
- Spice it up: Add a few dashes of hot sauce or a sprinkle of chili flakes to the chicken marinade if you like heat.
- Make it a bowl: Skip the wrap and serve everything over rice or quinoa for a low-carb or gluten-free option.
- Meal prep tip: Store the chicken and toppings separately and assemble wraps when ready to eat to keep everything fresh.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely. Chicken thighs are juicier and more flavorful, though they may take a bit longer to cook.
Is there a vegetarian version of this recipe?
Yes! You can substitute the chicken with grilled tofu, chickpeas, or even sautéed mushrooms for a satisfying vegetarian option.
Can I freeze the wraps?
While the cooked chicken freezes well, it’s best to assemble the wraps fresh. Tortillas and veggies don’t freeze and reheat well together.
How long does the garlic chicken last in the fridge?
Stored in an airtight container, the garlic chicken will stay good for up to 4 days in the refrigerator.
What type of tortilla works best?
Large flour tortillas are ideal, but you can use whole wheat, spinach, or low-carb wraps depending on your preference.