Cheesy Garlic Chicken Wraps
These cheesy garlic chicken wraps are quick, budget-friendly, and endlessly adaptable, perfect for weeknight dinners and lunch leftovers.
Ingredients
Filling Ingredients
- 2 cups cooked shredded or chopped chicken (rotisserie or leftover roast chicken works great)
- 1 tablespoon olive oil (optional — to warm chicken if you want)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- to taste Salt and black pepper
- 1 1/2 cups shredded mozzarella cheese (low-moisture melts best)
- 1/2 cup shredded cheddar cheese (adds sharpness)
- 1/4 cup softened cream cheese (room temperature for easy mixing)
- 2 tablespoons mayonnaise (for creaminess)
- 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
Wrap Ingredients
- 4 large flour tortillas
- 2 tablespoons melted butter
- 1 teaspoon minced garlic
- optional baby spinach, shredded lettuce, or sliced tomatoes for added freshness
Instructions
Preparation
- In a mixing bowl, combine the shredded chicken, garlic powder, onion powder, salt, and pepper.
- Add mozzarella, cheddar, softened cream cheese, mayonnaise, and parsley. Mix until the mixture is creamy and holds together.
- If it feels too dry, add a teaspoon of olive oil or a splash of milk.
Assembly
- Lay out the flour tortillas flat.
- Divide the filling into four portions. Spoon one portion into the center of each tortilla.
- Add baby spinach or sliced tomatoes if using, but don’t overfill.
- Fold the short sides over the filling, then roll from the bottom to make a snug wrap.
- Tuck as you go to keep the filling secure.
Toasting
- In a small bowl, stir the melted butter with the minced garlic.
- Heat a skillet over medium heat. Brush the outside of each wrap generously with the garlic butter.
- Place the wrap seam-side down in the skillet and toast 2–3 minutes per side until golden and crisp.
- Press gently with a spatula to help seal and melt the cheese inside.
Serving
- Remove from the skillet, slice each wrap in half on the diagonal, and serve warm with ranch, garlic aioli, or your favorite dipping sauce.
Notes
Store cooled wraps in an airtight container for up to 3 days. For freezing, wrap each assembled (but not toasted) wrap tightly in foil and freeze for up to 2 months.