If I’m craving something comforting, flavorful, and quick to make, these Cheesy Chicken Garlic Wraps hit the spot every time. They’re packed with creamy, cheesy chicken filling and crisped to golden perfection in a skillet. It’s an easy go-to lunch or dinner that feels like a cozy upgrade on a classic wrap.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups cooked chicken (shredded or diced; grilled, roasted, or rotisserie works)
1 cup shredded mozzarella (or use a blend with cheddar or Monterey Jack)
½ cup cream cheese, softened
2–3 cloves garlic, minced (or 1 tsp garlic powder)
2 tbsp fresh parsley or green onions, chopped (optional)
Salt & pepper to taste
4 large flour tortillas
2 tbsp butter or olive oil (for toasting)
Directions
Make the filling:
I mix the chicken, cream cheese, shredded cheese, garlic, parsley or green onions, and a pinch of salt and pepper in a bowl. I always taste and adjust — a bit more garlic or some red pepper flakes gives it a great kick.
Assemble the wraps:
I warm the tortillas slightly so they don’t crack when folding. Then I spoon the filling into the center, fold in the sides, and roll them tightly.
Toast the wraps:
In a skillet over medium heat, I melt a bit of butter or heat some olive oil. I place the wraps seam-side down and cook for 2–3 minutes per side until golden brown and the cheese is deliciously melty.
Serve:
I slice them in half and usually serve them with a dipping sauce like ranch, garlic aioli, or marinara.
Servings and timing
This recipe makes 4 wraps.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Variations
I like adding sautéed spinach or roasted red peppers for extra color and nutrition.
Using garlic herb cream cheese gives the filling even more flavor.
If I want a spicier bite, I’ll swap in pepper jack cheese or drizzle in some hot sauce.
Storage/Reheating
If I have leftovers, I wrap them in foil or store them in an airtight container in the fridge for up to 3 days. To reheat, I prefer popping them back into a skillet to bring back that crispy texture. The microwave works too, but the tortilla softens a bit.
FAQs
How can I make this wrap vegetarian?
I skip the chicken and use sautéed mushrooms, spinach, or even a mix of beans and veggies for a hearty vegetarian version.
Can I freeze these wraps?
Yes, I wrap them tightly in foil or plastic wrap and freeze. When I want one, I thaw it overnight in the fridge and re-toast it in a skillet for the best texture.
What’s the best cheese combo for this recipe?
I often go with mozzarella and a bit of cheddar, but Monterey Jack or pepper jack are great for a gooier texture and a little spice.
Can I bake the wraps instead of toasting?
Absolutely. I preheat the oven to 400°F (200°C), place the wraps on a baking sheet, and bake for 10–12 minutes until golden and crispy.
What dipping sauces go well with this?
Ranch, garlic aioli, marinara, or even a creamy chipotle sauce are all great. I sometimes serve it with a side of sour cream or salsa too.
Conclusion
These Cheesy Chicken Garlic Wraps are my answer to a quick, satisfying meal that doesn’t skimp on flavor. Whether I’m making lunch in a hurry or pulling together an easy dinner, they’re always a hit. And with so many ways to switch them up, I never get bored.
📖 Recipe:
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Cheesy Chicken Garlic Wraps
- Total Time: 20 minutes
- Yield: 4 wraps
- Diet: Halal
Description
Cheesy Chicken Garlic Wraps are a quick, comforting meal packed with creamy, garlicky chicken and cheese, all crisped to golden perfection in a skillet. Perfect for lunch or dinner, and great for using up leftover chicken.
Ingredients
2 cups cooked chicken (shredded or diced; grilled, roasted, or rotisserie)
1 cup shredded mozzarella (or a blend with cheddar or Monterey Jack)
½ cup cream cheese, softened
2–3 cloves garlic, minced (or 1 tsp garlic powder)
2 tbsp fresh parsley or green onions, chopped (optional)
Salt & pepper to taste
4 large flour tortillas
2 tbsp butter or olive oil (for toasting)
Instructions
- In a bowl, mix the chicken, cream cheese, shredded cheese, garlic, parsley or green onions, salt, and pepper. Adjust seasoning as needed.
- Warm the tortillas slightly to prevent cracking. Spoon the filling into the center of each tortilla, fold in the sides, and roll tightly.
- Heat a skillet over medium heat and add butter or olive oil. Place the wraps seam-side down and toast for 2–3 minutes per side until golden brown and cheese is melted.
- Slice in half and serve with your choice of dipping sauce like ranch, garlic aioli, or marinara.
Notes
Add sautéed spinach or roasted red peppers for extra nutrition.
Use garlic herb cream cheese for more flavor.
Try pepper jack cheese or hot sauce for a spicy twist.
Wrap leftovers in foil and refrigerate for up to 3 days.
To reheat, use a skillet for crispness or microwave for convenience.
To freeze, wrap tightly and store. Thaw overnight in the fridge and re-toast in a skillet.
To bake instead of toast, preheat oven to 400°F (200°C) and bake for 10–12 minutes until golden.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 wrap
- Calories: 410
- Sugar: 2g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 75mg
