Introduction
When it comes to quick and satisfying meals, wraps are always a winner—and these Cheesy Garlic Chicken Wraps take things to the next level. Packed with juicy chicken, gooey melted cheese, and a rich garlic flavor, they’re the kind of meal that feels indulgent yet comes together in minutes. Whether you’re making them for a busy weeknight dinner, prepping lunches ahead of time, or serving them as a game-day snack, these wraps are guaranteed to be a hit. Crispy on the outside and irresistibly cheesy on the inside, they’re comfort food you can hold in your hand.
Ingredients:
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 2 tbsp cream cheese, softened
- 2 tbsp mayonnaise (or Greek yogurt)
- 2 cloves garlic, minced
- 1 tbsp fresh parsley, chopped (or 1 tsp dried)
- ½ tsp onion powder
- Salt & pepper to taste
- 4 large flour tortillas
- 2 tbsp butter, melted (for brushing)
- Optional: extra garlic powder for sprinkling
Instructions:
- Make the Filling:
- In a mixing bowl, combine shredded chicken, mozzarella, cheddar, cream cheese, mayonnaise, garlic, parsley, onion powder, salt, and pepper. Mix until well blended.
- Assemble Wraps:
- Lay a tortilla flat. Spoon ¼ of the chicken mixture onto the center and spread slightly.
- Fold the tortilla tightly into a wrap (fold sides in first, then roll up). Repeat with remaining tortillas.
- Cook:
- Brush the outside of each wrap with melted butter and sprinkle lightly with garlic powder for extra flavor.
- Heat a skillet or griddle over medium heat. Place wraps seam-side down and cook 2–3 minutes per side, until golden brown and cheese is melted.
- Serve:
- Slice in half and serve warm with ranch, marinara, or garlic dipping sauce.
Storage Method
- Refrigerator: Wrap leftovers tightly in foil or plastic wrap, then store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or air fryer for best crispiness.
- Freezer: Assemble the wraps (before cooking), wrap them individually in parchment paper or foil, then place in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before cooking.
- Reheating Tip: To keep them crispy, avoid microwaving if possible. Instead, warm in a skillet, oven, or air fryer until heated through and the cheese is melty.