There’s something irresistible about the combination of tender chicken, melted cheese, and the aromatic punch of garlic all wrapped in a warm tortilla. These Cheesy Garlic Chicken Wraps have become a staple in my household for those evenings when we crave something satisfying without spending hours in the kitchen.
Perfect for busy weeknights or casual weekend lunches, these wraps strike the ideal balance between convenience and flavor. The garlicky chicken pairs beautifully with gooey cheese, while fresh vegetables add a delightful crunch and color to every bite.
Why You’ll Love This
- Ready in just 45 minutes from start to finish – perfect for busy weeknights
- Customizable with your favorite vegetables and cheese varieties
- Great for meal prep – make the filling ahead and assemble when needed
- Kid-friendly while still appealing to adult palates
- Portable option for lunches or picnics
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded mozzarella cheese
- 1/2 cup cream cheese, softened
- 1/4 cup sour cream
- 4 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 large flour tortillas
- 1 cup mixed salad greens
- Olive oil for drizzling
Instructions
- In a large mixing bowl, combine the shredded chicken, mozzarella cheese, cream cheese, sour cream, minced garlic, parsley, paprika, salt, and black pepper. Mix well until the ingredients are evenly combined.
- Lay a large tortilla flat on a clean surface. Spoon a quarter of the chicken mixture onto the center of the tortilla, leaving space around the edges. Top with a handful of mixed salad greens for added crunch and freshness. Fold in the sides of the tortilla and then roll it up tightly from the bottom to the top, ensuring the filling stays secure.
- Preheat a non-stick skillet over medium heat and drizzle a little olive oil. Once warmed, add the wrapped tortillas seam-side down to the skillet. Cook each wrap for about 3-4 minutes until golden brown, then carefully flip and cook the other side for another 3-4 minutes until crispy.
- Remove the wraps from the skillet and let them cool for a minute before slicing them in half.
Tips & Variations
- For a spicy kick, add ¼ teaspoon of cayenne pepper to the chicken seasoning or include sliced jalapeños
- Make it vegetarian by substituting the chicken with black beans or sautéed mushrooms
- Try different cheeses like pepper jack, gouda, or feta for unique flavor profiles
- Add avocado slices or guacamole just before serving for extra creaminess
- For a lower-carb option, use lettuce leaves instead of tortillas
- Prepare the chicken mixture up to two days ahead and store in the refrigerator for quick assembly
Serving Suggestions
These Cheesy Garlic Chicken Wraps are delicious on their own, but they truly shine when paired with complementary sides. Serve with a fresh green salad dressed with lemon vinaigrette for a light contrast, or alongside crispy sweet potato fries for a more substantial meal.
For a complete spread, offer small bowls of salsa, sour cream, and hot sauce so everyone can customize their wraps to taste. A chilled cucumber and tomato salad also makes a refreshing side that balances the rich, cheesy wraps.
Notes
- Store leftover filling separately from tortillas in airtight containers for up to 3 days
- Chicken is done when it reaches an internal temperature of 165°F (74°C)
- For crispier wraps, use a panini press if available
- If making for meal prep, slightly undercook the vegetables so they don’t become mushy when reheated
FAQs
Can I make these wraps ahead of time?
Yes! Prepare the filling ahead and store it in the refrigerator. When ready to eat, simply warm the filling, assemble the wraps, and cook until crispy.
What’s the best way to reheat leftover wraps?
For best results, reheat in a dry skillet over medium heat for 2-3 minutes per side. You can also use an oven at 350°F (175°C) for about 10 minutes, though the microwave works in a pinch.
Can I freeze these wraps?
The assembled uncooked wraps can be frozen for up to 1 month. Wrap each individually in foil, then place in a freezer bag. Thaw in the refrigerator before cooking.
What can I use instead of chicken?
Turkey, shrimp, or firm tofu work well as protein substitutes. Just adjust cooking times accordingly (shrimp and tofu will cook faster than chicken).
[recipe_card]
