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

Tips for success

To achieve maximum crispiness, use a heavy skillet like cast iron and make sure it's hot before adding the wraps.

Press down gently with a spatula to ensure even contact with the pan. If you're making multiple wraps, keep the finished ones warm in a 200°F (93°C) oven while you toast the rest.

For the best texture, serve the wraps immediately after toasting—they are crispiest right out of the pan.

If you have leftover garlic mayo, it can be stored in the refrigerator for up to a week and used as a sandwich spread or dip. To reheat wraps, place them in a toaster oven or dry skillet over medium heat to restore crispness.

Variations

• Spicy Buffalo Chicken Wrap: Replace the smoked paprika and chili flakes with 2 tablespoons of buffalo sauce. Reduce the salt to 1/2 teaspoon. After searing, toss the chicken in additional buffalo sauce before filling the wraps. Serve with blue cheese dressing instead of garlic mayo.
• Vegetarian Caprese Wrap: Omit the chicken and use 2 cups of halved cherry tomatoes and 1/2 cup of fresh basil leaves. Sauté the tomatoes in olive oil with garlic for 3 minutes. Fill the wraps with the tomatoes, fresh mozzarella slices, and a drizzle of balsamic glaze. Toast as directed.
• BBQ Bacon Chicken Wrap: Replace the spice rub with 1 tablespoon of BBQ rub. Cook 4 slices of bacon until crisp, then crumble. After searing the chicken, toss with 1/4 cup of BBQ sauce. Fill the wraps with chicken, bacon, and shredded cheddar instead of mozzarella. Serve with ranch dressing.
• Mediterranean Chicken Wrap: Omit the chili flakes and use 1 teaspoon of dried oregano in the spice rub. Add 1/2 cup of chopped kalamata olives and 1/2 cup of crumbled feta cheese to the filling. Replace the garlic mayo with tzatziki sauce. Toast as directed.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze uncooked assembled wraps for up to 2 months. Thaw overnight in the fridge, then toast as directed.

Reheat

Reheat cooked wraps in a toaster oven or skillet over medium heat for 2-3 minutes per side until crisp and hot.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a toaster oven or skillet over medium heat for 2-3 minutes per side until crisp and heated through. Avoid microwaving, as it will make the tortilla soggy.

You can prepare the garlic mayo up to 3 days ahead and store it in the refrigerator. The chicken can be seared and refrigerated for up to 2 days before assembling the wraps.

When ready to serve, reheat the chicken in a skillet, then assemble and toast as directed.

Serving ideas

Serve the wraps hot, cut diagonally, with a generous side of garlic mayo for dipping. They pair well with a simple green salad, roasted vegetables, or crispy fries. For a lighter meal, serve with a side of pickles or a fresh tomato salad.

For a fun presentation, arrange the sliced wraps on a platter with the garlic mayo in a small bowl in the center.

Garnish with a sprinkle of chopped parsley or extra parmesan if desired. These wraps are also great for lunchboxes—just pack the mayo separately to keep the wrap crisp.

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 cubes
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp chili flakes
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 4 large flour tortillas
• 1/4 cup garlic butter, softened
• 1/2 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese
• 1/2 cup mayonnaise
• 1 clove garlic, minced
• 1 tsp lemon juice

Instructions

1. Cut the chicken breasts into 1-inch cubes. In a small bowl, stir together the smoked paprika, chili flakes, garlic powder, salt, and black pepper. Toss the chicken cubes with the spice mixture until evenly coated. In another small bowl, mix the mayonnaise, minced garlic, and lemon juice to make the garlic mayo. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken cubes in a single layer. Cook without stirring for 3-4 minutes until the bottom is deeply browned. Flip and continue cooking for another 4-6 minutes, stirring occasionally, until the chicken is cooked through and reaches 165°F (74°C). Remove from the skillet and set aside.
3. Lay the tortillas on a clean work surface. Spread about 1 tablespoon of garlic butter over one side of each tortilla. Sprinkle each with 2 tablespoons of grated parmesan. Divide the cooked chicken among the tortillas, placing it in the center. Top each with 1/2 cup 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 crisp on all sides. The cheese should be fully melted and the tortilla crackling.
5. Transfer the toasted wraps to a cutting board. Let them rest for 2 minutes, then slice each diagonally in half. Serve immediately with the garlic mayo on the side for dipping.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

680

Protein

45 g

Carbohydrates

35 g

Fat

40 g

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