Cheesy Garlic Chicken Wraps
Cheesy Garlic Chicken Wraps are a delicious meal combining tender, shredded chicken, flavorful cheeses, and rich garlic, all wrapped in a soft tortilla. Perfect for lunch or dinner.
Ingredients
For the Chicken Filling
- 2 cups cooked, shredded or chopped chicken Can use leftover chicken
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper, to taste
- 1.5 cups shredded mozzarella cheese Combines well with cheddar
- 1/2 cup shredded cheddar cheese For additional sharpness
- 1/4 cup cream cheese, softened Adds creaminess
- 2 tablespoons mayonnaise For moisture
- 2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley Fresh herbs add flavor
For the Wraps
- 4 large flour tortillas For wrapping the filling
- 2 tablespoons unsalted butter, melted For brushing
- 1 teaspoon minced garlic To add to the butter
- Optional: baby spinach leaves, shredded lettuce, or sliced tomatoes For extra crunch and freshness
Instructions
Preparation
- In a large mixing bowl, add the cooked chicken, olive oil, garlic powder, onion powder, salt, and freshly ground black pepper. Combine well until the chicken is evenly coated.
- Add in shredded mozzarella, cheddar, cream cheese, and mayonnaise. Stir in the parsley until creamy and well-blended.
Assembling the Wraps
- Lay tortillas flat on a clean surface and divide the cheesy chicken mixture evenly among them, adding any optional veggies if desired.
- Fold in the sides of each tortilla and roll tightly from the bottom to secure the filling.
Cooking
- Mix melted butter with minced garlic and brush this mixture on the outside of each wrap.
- Heat a skillet over medium heat. Place wraps seam-side down and toast for 2 to 3 minutes on each side until golden brown.
- Remove from skillet, slice each wrap in half, and serve.
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Notes
For variations, consider adding buffalo sauce for a spicy kick or using different cheese. Store in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 2 months.