Description
Cheesy Garlic Chicken Wraps are loaded with shredded chicken, melted cheese, and a touch of garlic, all wrapped in golden, crispy tortillas. Perfect for lunch, dinner, or even a snack, this recipe is quick, customizable, and bursting with flavor. Serve with your favorite dipping sauces for a meal everyone will love!
Ingredients
Scale
For the Filling:
- 2 cups cooked, shredded chicken (rotisserie works great!)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 tbsp cream cheese, softened
- 2 garlic cloves, minced
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp Italian seasoning
- Salt and pepper, to taste
For the Wraps:
- 4 large flour tortillas
- 2 tbsp butter, melted
- 1/2 tsp garlic powder
- 1 tbsp fresh parsley, chopped (optional)
Instructions
- Prepare the Filling
In a large bowl, combine shredded chicken, mozzarella, cheddar, cream cheese, minced garlic, garlic powder, smoked paprika, Italian seasoning, salt, and pepper. Mix until well combined. - Assemble the Wraps
Lay a tortilla flat and spoon a generous portion of the chicken mixture into the center. Fold in the sides, then roll tightly to form a burrito-style wrap. Repeat with the remaining tortillas. - Cook the Wraps
Preheat a skillet over medium heat. In a small bowl, mix melted butter and garlic powder. Brush each wrap with the butter mixture. Place the wraps seam-side down in the skillet and cook for 2-3 minutes per side, until golden brown and crispy. - Serve and Enjoy
Garnish with chopped parsley, if desired. Serve warm with your favorite dipping sauces like ranch, garlic aioli, or marinara.
Notes
- For extra veggies, add sautéed bell peppers or spinach to the filling.
- Use whole wheat or gluten-free tortillas for a healthier or dietary-friendly option.
- To make these wraps spicier, include diced jalapeños or a pinch of red pepper flakes.
- Store leftovers in the refrigerator for up to 3 days or freeze uncooked wraps for up to 3 months. Reheat in a skillet or air fryer to maintain crispness.