I’m so excited to share this Cheesy Garlic Chicken Wraps Recipe with you! It’s one of those dishes that feels special but comes together so easily on a busy weeknight or for a casual weekend lunch. Packed with crispy, garlicky chicken and oozing with cheese, it’s a total crowd-pleaser that you’ll find yourself making again and again.
What I love most about this Cheesy Garlic Chicken Wraps Recipe is how versatile it is—you can dress it up or down depending on the occasion, and the simple combination of garlic, cheese, and tender chicken hits the spot every single time. Whether you’re meal prepping or throwing together a quick dinner, this recipe is a winner in my book.
Why You’ll Love This Recipe
- Deliciously Crispy Chicken: The panko and Parmesan coating gives the chicken a crunchy, flavorful crust that’s irresistible.
- Garlic and Cheese Harmony: The perfect duo that brings out deep savory notes without overpowering the wrap.
- Fresh and Creamy Dressing: The lemony Greek yogurt dressing cuts through the richness, making each bite balanced and refreshing.
- Quick and Easy Assembly: Ready in under 40 minutes, it’s ideal for busy cooks who want a homemade meal without the fuss.
Ingredients You’ll Need
The ingredients for this Cheesy Garlic Chicken Wraps Recipe come together to create a harmony of crispy, tangy, and creamy flavors. I always recommend using fresh, good quality chicken and freshly grated Parmesan—it really makes a difference!
- Boneless skinless chicken breasts: Butterflying and cutting the chicken into smaller pieces means faster, even cooking.
- All-purpose flour: Helps the coating stick and adds a light base layer.
- Garlic powder: A quick way to infuse that warm garlic flavor into the flour mix.
- Eggs: Acts as the glue for the panko and Parmesan crust.
- Panko bread crumbs: For that unbeatable crunch—don’t swap for regular bread crumbs if you want max texture!
- Parmesan cheese: Adds sharp, salty goodness both in the coating and on the croissants.
- Plain Greek yogurt: The base of the lemon garlic dressing—creamy and tangy without extra fat.
- Lemon juice: Brightens the dressing and cuts richness perfectly.
- Dijon mustard and honey: Tiny flavor boosters that add depth and mild sweetness to the dressing.
- Fresh garlic clove: For that fresh punch in the dressing—mincing it finely ensures it melds well.
- Croissants: Buttery and flaky, croissants are what take these wraps to the next level in deliciousness.
- Butter: To toast the croissants for a golden, crisp finish.
- Romaine lettuce: Adds freshness and crunch inside the wrap.
- Avocados: Creamy slices that balance out the crunchy chicken perfectly.
- Hot honey (optional): If you like a touch of sweet heat, this is the cherry on top.
Variations
I love how flexible this Cheesy Garlic Chicken Wraps Recipe is. Depending on what’s in your fridge, there’s always a way to tweak it to your taste or dietary needs.
- Use different greens: I’ve swapped romaine for baby spinach or arugula for a peppery twist—both work beautifully.
- Make it spicy: Add sliced jalapeños or a drizzle of chipotle mayo if you want some heat, which my family adores on occasion.
- Gluten-free version: Try gluten-free panko and wrap the chicken in gluten-free tortillas instead of croissants.
- Cheese swap: If you’re a mozzarella fan, shredded mozzarella works great, but Parmesan really gives the best crust and flavor.
How to Make Cheesy Garlic Chicken Wraps Recipe
Step 1: Prep and Butterfly Your Chicken
Start by slicing your chicken breasts horizontally and then cut each breast in half. This gives you thinner pieces that cook quickly and evenly. I like this step because it means juicy chicken without worrying about undercooking the thick part.
Step 2: Create Your Coating Station
Set up three bowls: one with flour, garlic powder, salt, and pepper; a second with whisked eggs; and the third with a mix of panko and Parmesan cheese. This assembly line makes dipping and breading the chicken super efficient and mess-free.
Step 3: Bread the Chicken Pieces
Coat each chicken piece first in the flour mix, then the egg wash, and finally press firmly into the panko-Parmesan mixture. Don’t be shy about pressing the crumbs onto the chicken—you want a nice, thick crust that stays put when cooking.
Step 4: Cook to Crispy Perfection
Heat oil in a cast iron pan over medium-high heat and cook the chicken for 2-3 minutes per side until golden brown and cooked through. I learned to avoid overcrowding the pan to keep the crust crispy instead of steaming the chicken.
Step 5: Whisk Together the Lemon Garlic Dressing
Mix Greek yogurt, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper in a small bowl. This dressing is my secret weapon for cutting through the richness with silky, bright notes—you’ll want to keep some extra on hand for dipping!
Step 6: Toast and Cheese Your Croissants
Split the croissants, brush with melted butter, then sprinkle Parmesan on top and under the broiler until toasted and melty. This step adds a beautiful cheddar-like crunch that’s unforgettable. Just watch closely because it can go from perfect to burnt in under two minutes!
Step 7: Assemble Your Wraps
Layer the chicken on the bottom croissant halves, add sliced avocado, the tossed romaine with dressing, and top with the Parmesan-crusted croissant halves. I like to drizzle a little hot honey if I’m feeling adventurous, adding a delicious kick of sweet heat.
Pro Tips for Making Cheesy Garlic Chicken Wraps Recipe
- Butterfly for Even Cooking: Butterflying your chicken helps it cook through quickly without drying out, which I learned after some tough bites in earlier attempts.
- Lay off Overcrowding: Cook the chicken in batches so it crisps up perfectly instead of steaming, making all the difference in texture.
- Parmesan Adds Depth: Freshly grated Parmesan mixed with panko gives a nutty flavor and golden crust that beats plain breadcrumbs every time.
- Watch Your Broiler: Croissants toast in a flash, so keep a close eye to avoid charred outsides but still get that cheese melty and golden.
How to Serve Cheesy Garlic Chicken Wraps Recipe
Garnishes
I like to keep the garnishes simple: a sprinkle of extra Parmesan on top, a few fresh basil leaves, and if you like a little heat, a drizzle of hot honey or a pinch of red pepper flakes amps things up wonderfully.
Side Dishes
This wrap pairs perfectly with classic sides like sweet potato fries, a crisp cucumber salad, or simple roasted veggies. My family loves pairing it with homemade coleslaw to add some tang and crunch on the side.
Creative Ways to Present
For parties, I’ve served these wraps cut into halves or thirds with toothpicks, perfect for easy snacking around a crowd. Another fun idea is wrapping them tightly in parchment paper tied with twine for a charming picnic or lunchbox presentation.
Make Ahead and Storage
Storing Leftovers
I usually store leftover chicken and dressing separately in airtight containers and keep the bread stored at room temperature. This way, nothing gets soggy overnight, and you can quickly reassemble a fresh wrap the next day.
Freezing
I find the chicken freezes well on its own—just pop the cooked pieces into a freezer bag. Wraps aren’t the best frozen assembled because of the croissants, but freezing components separately works great for make-ahead meals.
Reheating
To reheat, I pop the chicken in a warm oven or air fryer to bring back the crunch, then freshen the lettuce and avocado right before assembling for a crispy, fresh bite every time.
FAQs
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Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Boneless skinless chicken thighs offer a juicier, more flavorful alternative. Just slice and butterfly them similarly, and adjust cooking times to ensure they’re cooked through but still tender.
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What’s the best way to make the wraps less messy to eat?
Using croissants toasted with melted Parmesan adds sturdiness, which helps hold all the delicious fillings in place. Also, letting the dressing coat the greens well but not soaking the chicken or bread prevents sogginess and mess.
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Can I make the Cheesy Garlic Chicken Wraps Recipe vegetarian?
You can! Try swapping the chicken for crispy fried tofu or seasoned grilled portobello mushrooms and keep the creamy garlic dressing for that rich, tangy flavor.
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Is there a good substitute for the Greek yogurt in the dressing?
If you don’t have Greek yogurt on hand, you can substitute with sour cream, mayonnaise, or a dairy-free alternative like cashew cream, though the tanginess might be slightly different.
Final Thoughts
This Cheesy Garlic Chicken Wraps Recipe is truly one of my kitchen favorites for its balance of crunchy, creamy, tangy, and cheesy flavors. It’s easy enough to whip up on a weeknight but impressive enough to share with guests. I hope you’ll give it a try and find, just like my family did, that it quickly becomes a staple in your recipe repertoire.
Print
Cheesy Garlic Chicken Wraps Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 sandwiches
- Category: Sandwiches
- Method: Frying
- Cuisine: American
Description
This Crispy Chicken Croissant Sandwich features juicy, perfectly breaded chicken breasts nestled in buttery croissants with creamy lemon yogurt dressing, fresh Romaine lettuce, and sliced avocado. The sandwiches are topped with a savory Parmesan crust and a drizzle of optional hot honey for a delightful balance of flavors and textures.
Ingredients
For the chicken:
- 2 boneless skinless chicken breasts, about 1 1/2 lbs
- Kosher salt and black pepper, for seasoning
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 3 large eggs
- 1 cup panko bread crumbs
- 1/4 cup freshly grated Parmesan cheese
For the creamy lemon dressing:
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic, minced
- Kosher salt and pepper, to taste
For the sandwiches:
- 4 croissants
- 2 tablespoons melted butter
- 3/4 cup Parmesan cheese, divided
- 4 cups chopped Romaine lettuce
- 2 avocados, sliced
- Hot honey, for drizzling, optional
Instructions
- Prepare the chicken: Place the chicken breasts on a cutting board. Use a sharp knife to slice each breast horizontally, butterflying them open. Then cut each breast in half to create 4 equal-sized pieces.
- Mix dry ingredients for breading: In a medium shallow bowl or baking dish, combine flour, garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Set aside.
- Whisk eggs: In a separate medium bowl, whisk the eggs and set aside.
- Prepare panko mixture: In a third medium shallow bowl, combine panko bread crumbs and Parmesan cheese.
- Bread the chicken: Dredge each chicken piece in the flour mixture, coating both sides and shaking off excess. Dip into the egg mixture, allowing excess to drip off, then press into the panko-Parmesan mixture until well coated. Repeat for all pieces.
- Cook the chicken: Heat oil in a large cast iron skillet over medium-high heat. Once hot, cook 1 or 2 pieces of chicken at a time for 2 to 3 minutes per side until cooked through. Remove to a paper towel-lined plate and repeat with remaining chicken, adding more oil if needed.
- Make the creamy lemon dressing: In a small bowl or jar, whisk together Greek yogurt, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until smooth. Set aside.
- Broil croissants: Preheat the broiler. Slice croissants lengthwise with a serrated knife. Place on a large baking sheet and brush insides and top exteriors with melted butter. Sprinkle ¼ cup Parmesan cheese evenly on the croissant tops. Broil 1 to 2 minutes until toasted and cheese is melted. Watch carefully to avoid burning.
- Toss the lettuce: In a medium bowl, combine chopped Romaine lettuce, remaining Parmesan cheese, and the lemon dressing. Toss thoroughly with tongs to coat evenly.
- Assemble the sandwiches: Place cooked chicken on the bottom halves of croissants, trimming if necessary. Drizzle with hot honey if desired. Top with avocado slices and the dressed lettuce mixture. Sandwich with the Parmesan-crusted croissant halves and serve immediately.
Notes
- You can substitute regular yogurt for Greek yogurt in the dressing if needed.
- To make this recipe spicier, add crushed red pepper flakes to the breading or dressing.
- For extra crispiness, double-dip the chicken by repeating the egg and panko steps.
- If croissants are unavailable, use brioche buns as an alternative.
- Serve with a side salad or crispy fries for a full meal.
Nutrition
- Serving Size: 1 sandwich
- Calories: 675 kcal
- Sugar: 11 g
- Sodium: 930 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 64 g
- Fiber: 10 g
- Protein: 38 g
- Cholesterol: 232 mg
