Ingredients
For the Garlic Butter
- 4 tablespoons unsalted butter
- 3 cloves garlic, finely minced
- 1/2 teaspoon salt
- 1/2 teaspoon dried oregano or Italian seasoning
For the Wraps
- 4 large flour tortillas or wraps
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tablespoons grated parmesan cheese
Optional Add-Ins
- Cooked chicken, thinly sliced
- Sautéed mushrooms or bell peppers
- Baby spinach or caramelized onions
Preparation
In a small pan over low heat, melt the butter. Add the minced garlic and cook gently for about 30 seconds until fragrant. Do not let the garlic brown. Stir in the salt and oregano, then remove from heat and set aside.
Lay the tortillas flat on a clean surface.
Assembling the Wraps
Brush one side of each tortilla generously with the garlic butter. Flip them over so the buttered side is facing down.
Sprinkle mozzarella evenly across each tortilla, followed by cheddar and parmesan. If using any add-ins, spread them evenly over the cheese.
Fold the tortillas in half or roll them tightly like wraps, depending on your preference.
Cooking the Wraps
Heat a large skillet or pan over medium heat. Place the wraps seam-side down in the pan.
Cook for 2 to 3 minutes per side, pressing gently with a spatula, until the tortillas are golden and crisp and the cheese is fully melted. Adjust the heat as needed to avoid burning.
Remove from the pan and let rest for one minute before slicing.
Serving
Slice the wraps in halves or thirds and serve warm. These are excellent on their own or with dipping sauces such as garlic yogurt sauce, marinara, or ranch.
Storage and Reheating
Cheesy garlic wraps are best enjoyed fresh, but leftovers can be wrapped tightly and stored in the refrigerator for up to two days. Reheat in a skillet or oven to maintain crispness.
Tips
- Use freshly shredded cheese for the best melt and flavor.
- Low heat when cooking garlic prevents bitterness.
- For extra crisp wraps, brush a little garlic butter on the outside after flipping.
