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

Tips for success

For an extra-crispy exterior, brush the wraps with a little garlic butter before toasting, and press them down gently with a spatula as they cook. This ensures even browning and a crackly crust.

If you have time, let the assembled wraps rest for 5 minutes before toasting; this helps the tortillas hold their shape and prevents them from unrolling.

To keep the wraps warm while you toast the remaining batches, place them on a baking sheet in a 200°F (93°C) oven. This also helps the cheese stay molten. If you're making a large batch, you can keep them warm for up to 30 minutes. Just be sure to serve them within an hour for the best texture.

Variations

• Spicy Buffalo Chicken Wrap: Add 2 tbsp buffalo sauce to the cooked chicken and reduce the chili flakes to 1/4 tsp. Drizzle with ranch dressing before serving.
• Vegetarian Wrap: Replace the chicken with 2 cups of roasted vegetables, such as bell peppers, zucchini, and mushrooms. Sear them in olive oil with the same spices, then proceed with the recipe.
• Crispy Chicken Tender Wrap: Use crispy chicken tenders instead of cubed chicken. Skip the searing step and simply toss the tenders in the garlic butter before wrapping.
• Add Bacon and Avocado: Add 4 slices of cooked, crumbled bacon and 1 sliced avocado to each wrap before rolling. This adds a smoky, creamy element that pairs well with the garlic parmesan.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until crispy.

Freezer

Freeze assembled but uncooked wraps in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months.

Reheat

Reheat thawed wraps in a skillet over medium heat for 3-4 minutes per side, or in a toaster oven until hot and crispy.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a dry skillet over medium heat for 2-3 minutes per side, or in a toaster oven until crispy.

Avoid microwaving, as it makes the tortilla soggy. If storing assembled wraps, keep the garlic sauce separate to prevent sogginess.

You can prepare the chicken and garlic butter up to 2 days in advance. Cook the chicken, let it cool, and store it in an airtight container in the refrigerator.

The garlic butter can be made and refrigerated in a small jar. When ready to serve, reheat the chicken in a skillet, assemble the wraps, and toast as directed. This makes weeknight dinners a breeze.

Serving ideas

Serve the wraps warm, sliced in half diagonally, with a side of garlic sauce for dipping. The crispy exterior and molten cheese make them perfect for sharing.

Pair with a simple green salad or roasted vegetables for a complete meal. For a fun twist, serve them as sliders by cutting each wrap into smaller pieces and skewering with toothpicks.

These wraps are also great for game day or parties. Cut them into bite-sized pieces and arrange on a platter with extra dipping sauce. The garlic parmesan flavor pairs well with a cold beer or a sparkling lemonade. You can also add a sprinkle of fresh parsley on top for color.

Frequently asked questions

Recipe card

Crispy Garlic Parmesan Chicken Wrap with Mozzarella Pull

Prep 15 minCook 20 minTotal 35 minServes 4

Ingredients

• 2 lb boneless skinless chicken breast, cut into 1-inch cubes
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1/2 tsp chili flakes
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter
• 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

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, salt, and black pepper. Cook, stirring occasionally, until the chicken is deeply browned and cooked through, about 6-8 minutes. Transfer the chicken to a bowl and set aside.
2. Reduce the heat to low. Add the unsalted butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant. Stir in the chopped parsley and grated parmesan cheese. Remove from heat.
3. Lay the tortillas on a clean work surface. Brush each tortilla with the garlic butter mixture, leaving a border. Divide the cooked chicken among the tortillas, placing it in the center. Top each with a generous amount of shredded mozzarella. Fold in the sides and roll tightly into a burrito shape.
4. Wipe out the skillet and place it over medium heat. Add the wraps seam-side down. Cook for 2 minutes per side, pressing gently with a spatula, until golden brown and crispy on all sides and the cheese is melted. Work in batches if needed.
5. Slice the wraps in half diagonally. Serve immediately with extra garlic sauce on the side for dipping, if desired.

Contains: gluten, milk

Estimated nutrition per serving

Calories

680

Protein

52 g

Carbohydrates

34 g

Fat

36 g

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