Let Me Tell You About These Cheesy Garlic Chicken Wraps…
Okay, so you know those evenings when you open the fridge, see a sad bit of leftover chicken, and wonder if you can turn it into something everyone will actually eat? That's how these Cheesy Garlic Chicken Wraps were born in my house. (Honestly, my first go was more of a happy accident than a triumph. I used too much garlic. The dog wouldn’t leave the room, but the kids loved it!) Now, I make these anytime I want a dinner that's cozy, a little messy, and gets people gathering around the kitchen counter, sneaking pieces of cheese when they think I’m not looking. Oh, and if you ever make these after a long day? Pour yourself a glass of something nice—trust me, you’ve earned it.
Why You’re Gonna Fall for This Wrap
I make this when I’m craving comfort food but don’t want to spend an hour fussing over the stove. My family goes crazy for these cheesy wraps because, well, anything with cheese and garlic is practically cheating. (Don’t even get me started on how fast these disappear; I once made a double batch and still had to order pizza for my teenage nephew.) Plus, they’re easy to change up depending on what you’ve got hanging out in your fridge—totally forgiving if you forget an ingredient or two.
What You’ll Need (And What I Sometimes Swap In)
- 2 cooked chicken breasts, shredded (Rotisserie chicken makes this so much easier—sometimes I use leftover thighs, too!)
- 1 heaping cup of shredded cheese (Cheddar, mozzarella, a sloppy mix—whatever’s in the cheese drawer. My neighbor swears by gouda, but I’m not that fancy.)
- 2-3 garlic cloves, minced (If you’re in a hurry, garlic powder works—about ½ teaspoon should do it. My grandmother used to say fresh is best, but I say ‘use what you’ve got’.)
- 4 large flour tortillas (I’ve used corn in a pinch; not quite the same but hey, it holds together…mostly.)
- 2 tablespoon softened cream cheese (Totally optional, but makes things extra creamy. Greek yogurt is a good swap if you’re feeling virtuous.)
- Big handful of baby spinach or any soft greens (Or just skip it if your family protests green stuff. No judgment!)
- Salt and pepper to taste (And sometimes a shake of paprika for a kick—because why not?)
- Butter or olive oil for grilling
How I Throw These Together (Don’t Sweat the Small Stuff)
- Mix the filling. In a bowl, toss your shredded chicken, cheese, cream cheese, garlic, a pinch of salt, and pepper. This is where I usually sneak a taste. If it seems too dry, a spoonful of mayo or yogurt helps. Don’t worry if it looks a bit gloopy. It’s meant to.
- Prep your wraps. Lay out the tortillas and slap a handful of greens down the center of each. Pile the chicken-cheese mixture on top. Not too much or things get wild when you try to roll them (ask me how I know…)
- Wrap & roll. Fold the sides in, then roll up tight. (If yours are a bit floppy, just mash them into the pan. They’ll firm up!)
- Grill ‘em. Heat a skillet (or griddle, or even a sandwich press if you have one). Melt a dab of butter or a swirl of oil, then cook wraps seam-side down over medium heat. Give them a few mins each side; you want them golden and the cheese melty. If your cheese leaks out a bit, just call it a “chef’s snack.”
- Slice & serve. Let them cool for a minute (or not, if you like living dangerously). Slice in half, plate up, and try not to burn your tongue.
Notes I Learned the Hard Way
- If you overfill, you’ll end up with chicken shrapnel everywhere. (It still tastes good though.)
- Don’t use super thin tortillas unless you want everything oozing out. On second thought, use what you’ve got but just be ready for mess.
- Actually, I find it works better if you press the wraps with a spatula while they grill—helps them keep their shape.
Some Variations I’ve Tried (and One Epic Fail)
- Spicy Version: Add some sliced jalapeños or a squirt of sriracha to the filling. (My partner says it’s “like a grown-up wrap.”)
- Veggie Swaps: I’ve tossed in roasted peppers, leftover broccoli, or even corn. Worked great! Mushrooms made it a bit soggy though, not my brightest idea.
- Meat Alternatives: Tried it once with rotisserie turkey after Thanksgiving. Wasn’t half bad. Tofu version? Eh. Maybe not my thing, but you do you.
Do I Need Fancy Equipment? Not Really
All you need is a frying pan. I do use a sandwich press sometimes ‘cause it gets those nice grill marks, but a regular old pan works just fine. Don’t have a spatula? Use a wooden spoon, or—one time I used a clean plate to press down. Improvisation is a virtue in my book.
Storing Leftovers (If You Have Any…)
These wraps will keep in the fridge for about two days, wrapped in foil or tucked in a container. But honestly, in my house, they never last past midnight. If you want to reheat, I’d skip the microwave and use a pan so the tortilla stays crisp.
How I Like to Serve ‘Em
We do these with a simple side salad or roasted potatoes if I’m feeling fancy. Sometimes just crisps (potato chips, for my friends outside the UK). Oh, and a big squeeze of lemon over the top—my cousin swears it’s what makes the whole thing sing.
What I’ve Learned (The Hard Way)
- I once tried rushing the grilling step and regretted it—ended up with cold cheese in the middle. Let them hang out in the pan until you see cheese escaping.
- Don’t skip the greens unless you really hate them. They add just enough bite to cut through all that cheese.
- If you use pre-shredded cheese, it sometimes doesn’t melt as nicely. I still use it though. Convenience wins, right?
Real Questions I Get Asked (A Lot)
- Can I freeze these wraps?
Sure, but the texture gets a bit chewy when you reheat. They’re best fresh. If you’re meal-prepping, assemble everything and grill when you’re ready. - What cheese should I use?
Whatever you like! I usually grab cheddar or whatever’s lurking in my fridge. Pepper jack is good if you like it hot. - Is rotisserie chicken okay?
Oh, absolutely—sometimes I buy it just for this. (Here’s a great guide on shredding chicken quickly if you need it.) - How do I keep the wraps from falling apart?
Don’t overfill, and toast them seam-side down first. Worst case, just eat with a fork. No shame. - Can I make this gluten free?
Yup, just use GF tortillas. They can be a bit crumbly, but here’s a recipe I’ve tried that actually works pretty well.
Quick digression: One time, I tried making these on the barbecue. Disaster. The wraps stuck, the filling fell into the coals, and the dog had the night of his life. Lesson learned—indoors is best (for me anyway!).
And if you want to go down a delicious rabbit hole, Serious Eats has some wild wrap ideas you might want to check out next time you want to shake things up.
Ingredients
- 2 cups cooked chicken breast, shredded
- 1 cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 4 large flour tortillas
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- ¼ cup mayonnaise
- 1 tablespoon chopped fresh parsley
- Salt and black pepper to taste
Instructions
-
1In a small pan, melt the butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Remove from heat and let cool slightly.
-
2In a bowl, combine the shredded chicken, mozzarella cheese, cheddar cheese, mayonnaise, chopped parsley, and the garlic butter mixture. Season with salt and black pepper to taste.
-
3Lay out the flour tortillas and evenly divide the chicken mixture among them. Roll each tortilla tightly to form wraps.
-
4Heat a large skillet over medium heat. Place the wraps seam-side down and cook for 2-3 minutes per side, or until the tortillas are golden brown and the cheese is melted.
-
5Slice the wraps in half and serve warm, garnished with extra parsley if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!