I love how this recipe takes basic ingredients and turns them into something incredibly comforting and crave-worthy. It’s great for using up leftover chicken, and the wraps are easy to customize based on what I have in the fridge. Plus, they’re kid-friendly, ideal for meal prep, and ready in under 30 minutes from start to finish.
Ingredients
(Here’s A Tip: Check Out The Full List Of Ingredients And Measurements In The Recipe Card Below.)
2 Cups Cooked Chicken, Shredded Or Diced 1 1/2 Cups Shredded Mozzarella Or Cheddar Cheese 1/4 Cup Cream Cheese, Softened 2 Tablespoons Butter, Melted 3 Cloves Garlic, Minced 1/4 Cup Sour Cream 1 Teaspoon Garlic Powder 1 Teaspoon Italian Seasoning 4 Large Tortillas Salt And Pepper To Taste Fresh Parsley For Garnish (Optional)
Directions
Sauté The Garlic In a skillet, I melt the butter over medium heat. Then I add the minced garlic and sauté for 1–2 minutes until fragrant, being careful not to let it burn.
Heat The Chicken I add the cooked chicken to the skillet with the garlic, then season it with garlic powder, Italian seasoning, salt, and pepper. I stir everything to coat and heat the chicken through.
Mix The Cheeses In a separate bowl, I mix the softened cream cheese, sour cream, and half of the shredded cheese until smooth.
Combine Everything I remove the skillet from the heat and stir the seasoned chicken into the cheese mixture until fully combined.
Assemble The Wraps I lay out the tortillas and divide the chicken mixture evenly among them. I sprinkle the remaining shredded cheese on top of the filling, fold the sides in, and roll each tortilla into a tight wrap.
Cook The Wraps In a clean skillet or grill pan over medium heat, I place the wraps seam-side down. I cook them for 2–3 minutes per side until golden brown and the cheese is melted, pressing gently with a spatula for even browning.
Servings And Timing
Servings: 4 Wraps Preparation Time: 10 Minutes Cooking Time: 10–12 Minutes Total Time: 20–25 Minutes Calories: About 400–450 Per Wrap (Depending On Tortilla And Cheese Used)
Variations
I like swapping in shredded rotisserie chicken for convenience and flavor. Sometimes I add sautéed spinach, sliced jalapeños, or sun-dried tomatoes for an extra twist. For a spicier version, I stir in a little hot sauce or red pepper flakes. And if I want to lighten it up, I use low-fat cheese and Greek yogurt instead of sour cream.
Storage/Reheating
I wrap any leftovers tightly in foil or store them in an airtight container in the fridge for up to 3 days. To reheat, I warm them in a skillet for 3–4 minutes per side or in the oven at 350°F until heated through. I avoid microwaving if possible to keep the tortilla crispy.
FAQs
Can I Make These Ahead Of Time?
Yes, I often assemble the wraps and refrigerate them uncooked. Then I cook them fresh when ready to eat.
Can I Freeze The Wraps?
Absolutely. I wrap them individually in foil and freeze. When I want one, I thaw in the fridge overnight and reheat in a skillet or oven.
What’s The Best Cheese To Use?
I use mozzarella for meltiness or cheddar for a sharper flavor. A blend of the two is my favorite.
Can I Use Low-Carb Tortillas?
Yes, low-carb or whole wheat tortillas work just fine and still get crisp in the skillet.
How Do I Keep The Wraps From Falling Apart?
I make sure to fold them tightly and cook seam-side down first to seal. Pressing gently with a spatula helps everything stay together.
Conclusion
These Cheesy Garlic Chicken Wraps are my idea of easy comfort food done right—flavorful, cheesy, and satisfying. They’re quick to make, endlessly customizable, and perfect for lunch, dinner, or meal prep. Whether I serve them with a salad, soup, or just as they are, these wraps always hit the spot.
These cheesy garlic chicken wraps are packed with juicy chicken, creamy cheese, and bold garlic flavor. A quick and satisfying meal for lunch or dinner!
Author:Ella
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 wraps
Category:Lunch, Dinner
Method:Stovetop
Cuisine:American
Ingredients
2 cups cooked chicken, shredded or diced
1 ½ cups shredded mozzarella or cheddar cheese
¼ cup cream cheese, softened
2 tablespoons butter, melted
3 cloves garlic, minced
¼ cup sour cream
1 teaspoon garlic powder
1 teaspoon Italian seasoning
4 large tortillas
Salt and pepper, to taste
Fresh parsley, for garnish (optional)
Instructions
Sauté Garlic:
In a skillet over medium heat, melt the butter. Add minced garlic and sauté for 1–2 minutes until fragrant (but not browned).
Heat Chicken:
Add shredded chicken to the skillet. Season with garlic powder, Italian seasoning, salt, and pepper. Stir and heat through evenly.
Mix Cheeses:
In a bowl, combine softened cream cheese, sour cream, and half of the shredded cheese. Mix until smooth and creamy.
Combine Chicken and Cheese Mixtures:
Remove the skillet from heat. Stir the warmed chicken into the cheese mixture until fully combined.
Assemble Wraps:
Lay out tortillas. Spoon the chicken mixture evenly into the center of each tortilla. Top with remaining shredded cheese. Fold the sides in and roll up tightly.
Cook the Wraps:
In a clean skillet or grill pan over medium heat, place wraps seam-side down. Cook 2–3 minutes per side until golden brown and cheese is melted.
Tip: Press with a spatula for even browning and to help seal the wrap.
Serve:
Garnish with chopped parsley if desired. Serve warm with dipping sauces like ranch or marinara.
Notes
Use rotisserie chicken for extra flavor and less prep.
These wraps are great for meal prep—store and reheat in a skillet or air fryer.
Try using flavored tortillas like spinach or sun-dried tomato for variety.
Add extras like spinach, cooked bacon, or sautéed mushrooms for a twist.
