Easy Cheesy Garlic Chicken Wraps
A quick, easy, and comforting meal combining cheesy, garlicky chicken filling in a crispy toasted tortilla. Perfect for a fast lunch, casual dinner, or satisfying snack.
Equipment
- Mixing bowl
- Skillet or griddle
Ingredients
Main Ingredients
- 2 cups cooked chicken shredded or diced
- 1.5 cups mozzarella or cheddar cheese or a mix of both, use your favorite melty cheese
- 0.25 cup cream cheese softened
- 1 tablespoon mayonnaise or sour cream use whichever you prefer
- 1 teaspoon garlic powder
- 0.5 teaspoon onion powder
- Salt and pepper to taste
- 4 large flour tortillas burrito size
- Butter or oil for grilling
- Chopped fresh parsley Optional extra, for brightness
- Hot sauce Optional extra, a dash for heat
- Sliced jalapeños Optional extra, if you like a kick!
Instructions
- Grab a mixing bowl. Toss in your cooked chicken, the glorious shredded cheese, the softened cream cheese, your mayo or sour cream, garlic powder, onion powder, and a little pinch of salt and pepper to start.
- Now, get in there and mix it all up! You want everything nicely combined and the cream cheese worked in so it's one happy, cheesy chicken filling.
- Lay your large flour tortillas out flat. Spoon about a quarter of the mixture right into the center of each tortilla. Don't overfill them, or they'll be tricky to roll.
- To roll them up, first fold the sides of the tortilla in over the filling, then roll tightly from the bottom edge upwards into a neat wrap. It helps to keep the filling tucked in as you roll.
- Heat up your skillet or griddle over medium heat. Add a little butter or oil – enough to lightly coat the surface.
- Carefully place your wraps onto the hot skillet, seam-side down first. This helps seal them! Cook for about 2 to 3 minutes per side, or until they are beautifully golden brown and crispy. You'll see those little toasted spots appear, which is exactly what you want.
- Once they're golden on all sides, take them off the heat. I like to slice them in half diagonally – it makes them easier to eat and looks nice too! Serve them hot and enjoy that ooey-gooey, cheesy center.
Notes
Substitutions & Additions:
- Protein Swap: Try cooked, shredded turkey, canned tuna (drained well), or cooked, crumbled plant-based chicken or firm tofu.
- Cheesy Adventures: Mix up the cheeses! Provolone, Gouda, or Pepper Jack would add different flavors.
- Veggie Boost: Finely chopped spinach, sautéed mushrooms, or diced bell peppers could be mixed into the filling (ensure they don't add too much moisture).
- Spice it Up: Add a pinch of red pepper flakes to the filling, or drizzle sriracha inside before rolling.
- Herb Garden: Fresh chives or cilantro could be lovely stirred into the mix or sprinkled on top. Tips for Success:
- Soft Cream Cheese is Key: Microwave cold cream cheese for 15-20 seconds to soften it for easier mixing.
- Don't Overfill: An overstuffed wrap is harder to roll and more likely to leak.
- Medium Heat is Your Friend: Too high heat burns tortillas; too low doesn't crisp them.
- Start Seam-Side Down: Helps seal the wrap while cooking.
- Make Ahead? The filling mixture can be made ahead (1-2 days in fridge). Assemble and cook wraps just before serving. Storage Instructions:
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat (best for crispness) or a toaster oven. Microwave works but won't be crispy. FAQ:
- Fresh garlic: Mince 1-2 cloves finely and sauté before adding, or add raw minced garlic for a stronger flavor.
- Baking: Place seam-side down on a baking sheet, bake at 375°F (190°C) for 15-20 minutes, flipping halfway. Less crispy than pan-fried.
- Best chicken: Any cooked chicken works, shredded rotisserie is easy.
- Low-carb: Use low-carb tortillas.
- Protein Swap: Try cooked, shredded turkey, canned tuna (drained well), or cooked, crumbled plant-based chicken or firm tofu.
- Cheesy Adventures: Mix up the cheeses! Provolone, Gouda, or Pepper Jack would add different flavors.
- Veggie Boost: Finely chopped spinach, sautéed mushrooms, or diced bell peppers could be mixed into the filling (ensure they don't add too much moisture).
- Spice it Up: Add a pinch of red pepper flakes to the filling, or drizzle sriracha inside before rolling.
- Herb Garden: Fresh chives or cilantro could be lovely stirred into the mix or sprinkled on top. Tips for Success:
- Soft Cream Cheese is Key: Microwave cold cream cheese for 15-20 seconds to soften it for easier mixing.
- Don't Overfill: An overstuffed wrap is harder to roll and more likely to leak.
- Medium Heat is Your Friend: Too high heat burns tortillas; too low doesn't crisp them.
- Start Seam-Side Down: Helps seal the wrap while cooking.
- Make Ahead? The filling mixture can be made ahead (1-2 days in fridge). Assemble and cook wraps just before serving. Storage Instructions:
- Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a skillet over medium heat (best for crispness) or a toaster oven. Microwave works but won't be crispy. FAQ:
- Fresh garlic: Mince 1-2 cloves finely and sauté before adding, or add raw minced garlic for a stronger flavor.
- Baking: Place seam-side down on a baking sheet, bake at 375°F (190°C) for 15-20 minutes, flipping halfway. Less crispy than pan-fried.
- Best chicken: Any cooked chicken works, shredded rotisserie is easy.
- Low-carb: Use low-carb tortillas.