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

Tips for success

For the crispiest exterior, use a heavy skillet and let the wraps toast undisturbed for the full 2 minutes per side.

Pressing gently with a spatula ensures even browning. If making multiple batches, keep the finished wraps warm in a low oven while toasting the rest.

The garlic mayo can be made ahead and stored in the fridge for up to 3 days. For a thinner sauce, stir in a teaspoon of water or extra lemon juice.

If you prefer a milder garlic flavor, use roasted garlic instead of raw. The wraps themselves are best eaten immediately, but see storage notes for reheating.

Variations

• Spicy Buffalo: Add 2 tablespoons of buffalo sauce to the cooked chicken before assembling. Replace the garlic mayo with a blue cheese dip. Reduce the chili flakes if you prefer less heat.
• Vegetarian: Swap the chicken for 2 cups of roasted vegetables like bell peppers, zucchini, and mushrooms. Sear them with the same spices. Skip the chicken and use extra cheese or a plant-based alternative.
• BBQ Chicken: Toss the seared chicken with 1/4 cup barbecue sauce instead of the spice mix. Use cheddar instead of mozzarella and add a little red onion. Serve with a smoky mayo.
• Breakfast Wrap: Use the same method but replace the chicken with cooked breakfast sausage or bacon. Add scrambled eggs and use a milder cheese like American. Serve with maple syrup on the side.

Storage and make-ahead

Fridge

Store leftover wraps in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer to restore crispiness.

Freezer

Assembled but uncooked wraps can be frozen for up to 2 months. Thaw overnight in the fridge, then toast as directed, adding 1-2 minutes per side.

Reheat

Reheat cooked wraps in a skillet over medium heat for 2-3 minutes per side, or in an air fryer at 350°F (175°C) for 3-4 minutes, until hot and crispy.

Store leftover wraps in an airtight container in the refrigerator for up to 3 days. Let them cool completely before storing to avoid condensation.

Reheat in a skillet over medium heat for 2-3 minutes per side, or in an air fryer at 350°F (175°C) for 3-4 minutes, until hot and crispy.

The chicken can be seared and refrigerated for up to 2 days before assembling the wraps. The garlic mayo can be made up to 3 days ahead. Assemble the wraps just before toasting to keep the tortillas from becoming soggy.

Serving ideas

Serve the wraps warm with the garlic mayo on the side for dipping. Cut each wrap diagonally to show the cheesy, chicken-filled interior.

A simple green salad or roasted vegetables make a good side. This is a hearty main that pairs well with a cold drink.

For a lighter meal, serve half a wrap with a bowl of soup. The wraps are also good cold for lunch the next day, though the exterior will soften. To keep the crispy texture, reheat in a toaster oven or skillet rather than a microwave.

Frequently asked questions

Recipe card

Crispy Garlic Parmesan Chicken Wrap with Garlic Mayo

Prep 15 minCook 15 minTotal 30 minServes 4

Ingredients

• 2 lb boneless skinless chicken breast, cut into 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
• 1/4 cup garlic butter, softened
• 1/2 cup grated parmesan cheese
• 2 cups shredded mozzarella cheese
• 4 large flour tortillas
• 1/2 cup mayonnaise
• 1 garlic clove, minced
• 1 tsp lemon juice

Instructions

1. In a large bowl, toss the chicken cubes with olive oil, smoked paprika, chili flakes, garlic powder, onion powder, salt, and black pepper until evenly coated. Heat a large skillet over medium-high heat. Add the chicken in a single layer and sear without stirring too often, until deeply browned on all sides and cooked through, about 6 to 8 minutes. The chicken should reach an internal temperature of 165°F (74°C) when checked with an instant-read thermometer.
2. In a small bowl, stir together the mayonnaise, minced garlic, and lemon juice until smooth. Set aside.
3. Lay a tortilla on a clean work surface. Spread a quarter of the garlic butter over the tortilla. Sprinkle with a quarter of the parmesan and a quarter of the mozzarella. Add a quarter of the cooked chicken in a line down the center. Fold in the sides and roll tightly into a burrito shape, tucking the filling as you go.
4. Repeat the assembly with the remaining tortillas, butter, cheeses, and chicken. Keep the assembled wraps on a plate while you heat the skillet.
5. Heat a large skillet over medium heat and add a pat of butter. Place two wraps seam-side down in the skillet. Cook for 2 minutes per side, pressing gently with a spatula, until deep golden brown and crispy on both sides. Repeat with the remaining wraps, adding more butter if needed.
6. After toasting, let the wraps rest for 1 minute. The residual heat will continue to melt the cheese completely. Cut each wrap diagonally with a sharp knife.
7. Serve the warm wraps with the garlic mayo on the side for dipping. Enjoy immediately while the exterior is crispy and the interior is molten.

Contains: gluten, milk, eggs

Estimated nutrition per serving

Calories

620

Protein

38 g

Carbohydrates

35 g

Fat

36 g

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