Crispy Garlic Parmesan Chicken Wrap with Garlic Mayo Tips, FAQ & printable recipe

Tips for success

For extra crispy wraps, make sure the skillet is hot before adding the butter and the wraps. The butter should sizzle immediately when it hits the pan.

If you're making multiple wraps, keep the cooked ones warm on a baking sheet in a 200°F (93°C) oven while you toast the rest. This prevents them from becoming soggy while waiting. You can also use a cast-iron skillet for even better heat retention and browning.

To get the perfect cheese pull, use a generous amount of mozzarella and don't overstuff the wrap. The cheese should be evenly distributed so it melts uniformly.

If you like extra garlic flavor, brush the outside of the tortillas with a little garlic butter before toasting. For a spicier version, add a pinch of cayenne to the chicken seasoning or a few dashes of hot sauce to the garlic mayo.

Variations

• Spicy Chipotle Chicken Wrap: Add 1-2 teaspoons of chipotle powder to the chicken seasoning and mix a tablespoon of chopped chipotle peppers in adobo sauce into the garlic mayo. This adds a smoky, spicy depth that pairs well with the cheese.
• Bacon Ranch Chicken Wrap: Cook 4 slices of bacon until crisp, crumble, and add to the filling along with the chicken. Replace the garlic mayo with ranch dressing mixed with a little garlic powder and fresh dill. The smoky bacon adds a savory crunch.
• Mediterranean Chicken Wrap: Swap the mozzarella for crumbled feta and add sliced Kalamata olives, chopped sun-dried tomatoes, and a sprinkle of dried oregano. Use the same garlic butter spread, and serve with tzatziki instead of garlic mayo.
• BBQ Chicken Wrap: Toss the cooked chicken with 1/2 cup of barbecue sauce before assembling. Use a blend of cheddar and mozzarella, and skip the garlic butter spread. Serve with a smoky mayo made with barbecue sauce and mayonnaise.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Keep the garlic mayo separate to prevent sogginess.

Freezer

Freeze un-toasted assembled wraps individually in plastic wrap and then in a freezer bag for up to 2 months.

Reheat

Reheat refrigerated wraps in a dry skillet over medium heat for 2-3 minutes per side until warmed through and crisp.

Leftover wraps can be stored in an airtight container in the refrigerator for up to 3 days. To keep them from getting soggy, let them cool completely before storing. When ready to eat, reheat in a skillet over medium heat for 2-3 minutes per side until crispy and hot. Avoid microwaving, as it will make the tortilla chewy and soft.

You can prepare the garlic butter spread and the garlic mayo up to 2 days ahead and keep them refrigerated. Cook the chicken and store it in the fridge for up to 2 days, then assemble and toast the wraps when ready to serve. The assembled wraps can also be refrigerated before toasting, but add a few extra minutes to the cooking time.

Serving ideas

Serve the wraps hot, right after toasting, so the exterior remains crisp and the cheese is molten. Slice them diagonally to showcase the cross-section and make them easier to dip.

The garlic mayo is essential—it adds creaminess and a sharp garlic kick that balances the richness of the cheese. Place the dip in a small bowl alongside the wraps, or serve it as a drizzle over the top.

These wraps pair well with a simple green salad, roasted vegetables, or a side of crunchy slaw. They're also great as a game-day snack, cut into smaller pieces and served with toothpicks.

For a heartier meal, serve with seasoned rice or fries. The wraps are best enjoyed fresh, but leftovers can be reheated in a skillet to bring back some of the crunch.

Frequently asked questions

Recipe card

Crispy Garlic Parmesan Chicken Wrap with Garlic Mayo

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 2 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili flakes
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp butter, divided
• 4 cloves garlic, minced
• 2 tbsp fresh parsley, chopped
• 1/2 cup grated parmesan cheese
• 4 large flour tortillas (10-inch)
• 2 cups shredded mozzarella cheese
• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tsp lemon juice

Instructions

1. In a large skillet, heat the olive oil over medium-high heat. Add the chicken cubes in a single layer. Sprinkle with smoked paprika, chili flakes, garlic powder, onion powder, salt, and black pepper. Cook without stirring for 3-4 minutes until deeply browned on one side, then stir and continue cooking for another 4-5 minutes until the chicken is cooked through and reaches 165°F (74°C). Transfer the chicken to a bowl.
2. In a small saucepan, melt 2 tablespoons of the butter over low heat. Add the minced garlic and cook for 1 minute until fragrant. Stir in the parsley and grated parmesan. Remove from heat and set aside.
3. Lay a tortilla on a clean surface. Spread a generous spoonful of the garlic butter mixture over the center. Top with a quarter of the cooked chicken, then a handful of shredded mozzarella. Fold in the sides and roll tightly into a burrito shape, tucking the ends as you go.
4. In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Place the wraps seam-side down in the skillet. Cook for 2 minutes per side until deep golden brown and crispy, and the cheese is fully melted. Press gently with a spatula to ensure even browning.
5. In a small bowl, stir together the mayonnaise, minced garlic, and lemon juice. Set aside for serving.
6. Slice the wraps diagonally in half. Serve hot with the garlic mayo on the side for dipping. Enjoy the crunch and the cheese pull.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

720

Protein

45 g

Carbohydrates

40 g

Fat

42 g

Automatic estimate from the ingredient list, not laboratory-verified.