Easy Cheesy Garlic Chicken Wraps
Busy day? These Cheesy Garlic Chicken Wraps are your new go-to! Fast, simple, and packed with utterly comforting, gooey, cheesy chicken filling. Perfect for a quick dinner or lunch that everyone will love.
Equipment
- Medium bowl
- Sharp knife
- Skillet
Ingredients
- 2 cups cooked, shredded chicken Leftover chicken or rotisserie chicken works great
- 1 cup shredded mozzarella or cheddar cheese or a mix
- 2 tbsp cream cheese softened
- Wraps tortillas of choice (flour, whole wheat, etc.)
Instructions
- Step 1: Combine the Good Stuff: Grab a medium-sized bowl. Toss in your shredded chicken, shredded cheese, and the softened cream cheese. Mix it all up until everything is nicely combined and the cream cheese is distributed throughout.
- Step 2: Fill 'Em Up: Lay out your wraps on a clean surface. Spoon an even amount of your chicken and cheese mixture onto each wrap. Don't overfill them.
- Step 3: Roll and Slice: Fold the sides of the wrap in over the filling, then tightly roll from the bottom up. Slice each wrap in the middle, usually on the diagonal, for perfect little handheld portions.
- Step 4: Optional Warm-Up: You can eat these as-is, or heat them for extra melty cheese. Pop them in a warm skillet (no oil), a panini press, or under the broiler for a minute or two until lightly golden and gooey. A dry non-stick pan over medium heat works well.
- Step 5: Serve Warm: Pile those beautiful wraps onto a plate and serve them while they're warm and the cheese is gooey. They're perfect on their own or with your favorite dipping sauce.
Notes
You can customize the cheese type (smoked gouda, pepper jack, provolone, dairy-free) and add finely chopped veggies (bell peppers, onions, spinach, corn) or spices (garlic powder, onion powder, Italian seasoning, cayenne). Stir in ranch, buffalo, or BBQ sauce for extra flavor. Cooked turkey or ham can substitute chicken. Don't overstuff wraps; soften cream cheese well; chop chicken finely for easier rolling. The filling can be prepped 2-3 days ahead. Heat wraps gently to avoid burning. Leftovers store assembled (unheated) or as filling in the fridge for 3-4 days. Reheat in a skillet, panini press, or microwave. Canned chicken works if drained well. You can bake wraps at 375°F (190°C) for 8-12 minutes. If the filling is dry, add a tablespoon or two of mayo, sour cream, extra cream cheese, ranch, or chicken broth. Make ahead for parties by prepping filling and assembling wraps a few hours before serving.