Cheesy Garlic Chicken Wraps
A comforting dish combining tender chicken, creamy cheeses, and fragrant garlic, perfect for family dinners.
Ingredients
Filling Ingredients
- 2 cups cooked shredded or chopped chicken (Use rotisserie chicken to save time.)
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 1/2 cups shredded mozzarella cheese (Increase for kid-approved version.)
- 1/2 cup shredded cheddar cheese (Can be swapped for feta in a Mediterranean version.)
- 1/4 cup softened cream cheese (For creaminess in filling.)
- 2 tablespoons mayonnaise (Can substitute with Greek yogurt.)
- 2 tablespoons chopped fresh parsley (Use dried if fresh is unavailable.)
Wrap Ingredients
- 4 large flour tortillas
- 2 tablespoons melted butter (Brush on wraps for toast.)
- 1 teaspoon minced garlic (Mixed with melted butter.)
- Optional baby spinach, shredded lettuce, sliced tomatoes (Add for veggie variety.)
Instructions
Preparation
- In a mixing bowl, combine chicken, garlic powder, onion powder, salt, pepper, mozzarella, cheddar, cream cheese, mayonnaise, and parsley. Mix until creamy and cohesive.
- Place tortillas on a flat surface. Spoon 1/4 of the filling into the center of each. Add optional vegetables if desired. Fold sides inward and roll tightly from the bottom to form wraps.
- In a small bowl, mix melted butter with minced garlic. Brush the outside of each wrap generously with the mixture.
Cooking
- Heat a skillet over medium heat. Toast each wrap seam-side down for 2–3 minutes per side until golden and crisp, and the cheese is melted inside.
- Slice each wrap in half and serve warm with a dipping sauce of choice such as ranch or garlic aioli.
Notes
Store leftover wraps in an airtight container in the refrigerator for up to 3 days. For freezing, wrap individually in foil and place in a freezer bag; they keep well for up to 2 months. Reheat in the oven for the best texture.