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Extreme close-up of golden-brown baked tortillas topped with a creamy garlic sauce and melted cheese.

Epic Cheesy Garlic Chicken Wraps

These Cheesy Garlic Chicken Wraps feature golden-brown baked tortillas, bubbly provolone cheese, and a rich creamy garlic sauce. Perfect for an easy, savory weeknight dinner!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 wraps
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Wrap Ingredients
  • 2 cups Cooked Chicken Breast 300g, shredded or diced
  • 6 Flour Tortillas 8-inch medium size
  • 12 slices Provolone Cheese 240g total
  • 3 tbsp Unsalted Butter 45g
  • 4 cloves Fresh Garlic 12g, minced
  • 2 tbsp All-Purpose Flour 16g
  • 1 cup Chicken Broth 240ml, low-sodium preferred
  • 0.5 cup Heavy Cream 120ml
  • 1 tsp Kosher Salt 5g
  • 0.5 tsp Black Pepper 2g, freshly cracked
  • 2 tbsp Fresh Parsley 8g, chopped for garnish

Equipment

  • 1 9x13-inch White Ceramic Baking Dish Essential for even baking and presentation.
  • 1 Medium Saucepan Used for making the creamy garlic sauce.

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch white ceramic baking dish with a touch of olive oil or non-stick spray.
  2. In a medium saucepan, melt the 3 tbsp (45g) of unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. Sprinkle in the 2 tbsp (16g) of flour and whisk continuously for 1 minute.
  3. Gradually pour in the 1 cup (240ml) of chicken broth while whisking vigorously to avoid clumps. Follow this with the 0.5 cup (120ml) of heavy cream. Simmer the sauce for 3-5 minutes until it thickens, then season with the salt and black pepper.
  4. In a mixing bowl, toss the 2 cups (300g) of shredded chicken with one-third of your creamy garlic sauce. Lay out a flour tortilla, place a slice of provolone cheese in the center, and top with a hearty scoop of the chicken mixture. Roll tightly.
  5. Place the rolled tortillas seam-side down into the prepared baking dish. Pour the remaining creamy garlic sauce over the top. Layer the remaining slices of provolone cheese evenly across the dish.
  6. Bake uncovered on the middle rack for 20-25 minutes until the tortillas are golden-brown and the provolone cheese is highly bubbly and melted.
  7. Remove from the oven and let rest for 5 minutes. Garnish generously with the 2 tbsp (8g) of fresh chopped parsley before serving.

Notes

Tip 1: Warm tortillas slightly before rolling to prevent them from cracking.
Tip 2: Do not skip cooking the roux (butter and flour) for a full minute to avoid a raw flour taste in the sauce.