I’ve fallen in love with these Cheesy Chicken Garlic Wraps. They’re packed with tender chicken, gooey cheese, and bold garlic flavor—all wrapped up in a crispy tortilla.

Why You’ll Love This Recipe

I adore this recipe because it's low-effort yet high-reward. It’s a super satisfying meal that's also high in protein. The exterior crisps up beautifully while the filling stays warm and cheesy. Plus, I love how versatile it is—I can prep ahead and tweak it to my taste.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large flour tortillas
200 g (about 7 oz) cooked chicken, chopped or shredded
2 cloves garlic, minced (or more if I’m feeling bold)
2 tbsp light mayonnaise
1 tbsp light Greek yogurt
2 tsp hot sauce
¼ tsp salt (or to taste)
90 g (about 3 oz) shredded cheese—cheddar or a cheddar blend
1 green onion, chopped
Olive oil spray (or a bit of butter)

Directions

In a bowl, I mix the chopped chicken, minced garlic, mayo, Greek yogurt, hot sauce, and salt.
Lay a tortilla flat. Sprinkle about 2 tablespoon of shredded cheese near the bottom third.
Spoon around ⅔ cup of the chicken mixture on top of the cheese.
Add another tablespoon of cheese and scatter some chopped green onion.
Fold in the tortilla sides, then roll tightly from the bottom to form a wrap.
Heat a non-stick skillet over medium-high and spray with olive oil.
Place the wrap seam-side down and cook 3–4 minutes per side until golden and crispy. Covering the pan helps melt the cheese.
Slice in half and serve hot.

Servings and timing

This makes 2 wraps and takes about 15 minutes total—prep 8 min, cook 7 min. Perfect when I’m craving a quick dinner.

Variations

Cheese swap: I sometimes use mozzarella, pepper jack, feta, or a blend for different flavor profiles.
Protein options: Rotisserie chicken works well, or grilled thigh pieces add more flavor.
Add-ins: I like adding spinach, bell peppers, mushrooms, avocado, sundried tomatoes, or olives.
Spice it up: A pinch of red pepper flakes or swapping Italian seasoning or paprika can up the heat or depth.
Gluten-free: Just swap in gluten-free tortillas.

Storage/reheating

I store leftover wraps in an airtight container in the fridge for up to 2 days. I reheat them in a skillet or air fryer at 190 °C for 3–4 minutes, which restores crispiness. I freeze the filling (not the assembled wrap) in a sealed bag for up to a month—then thaw and reheat before assembling.

FAQs

What if I want to make these ahead of time?

I can prep the chicken filling and store it in the fridge for 2–3 days. Later, I just assemble and toast the wraps before serving.

Can I skip the hot sauce?

Absolutely—I sometimes omit it or substitute with garlic aioli or ranch for a milder taste.

Can I refrigerate before cooking?

Yes—after rolling the wraps, I chill them and cook later. I just make sure to crisp them in a skillet or air fryer to maintain texture.

Is it okay to bake them instead?

Yes! Baking at 200 °C for 10–12 minutes, flipping halfway, works—but pan-frying gives a crispier result.

Can I make a vegetarian version?

Definitely—I swap the chicken for plant-based proteins like tofu, mushrooms, or beans, and adjust seasoning accordingly.

Conclusion

I’m thrilled by how chewy, cheesy, and flavorful these wraps are. They hit all the right notes: easy prep, crispy exterior, creamy and garlic-packed filling, plus customizability. Whether I’m feeding the family or meal-prepping for the week, these wraps never disappoint.

Enjoy making them your own—and savor every chewy, cheesy bite!

Cheesy Chicken Garlic Wraps

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Author: Sue
Prep Time: 8 minutes
Cook Time: 7 minutes
Total Time: 15 minutes
Yield: 2 wraps
Category: Main
Method: Pan-Fried
Cuisine: American

Print Recipe

Description

These Cheesy Chicken Garlic Wraps are loaded with tender chicken, gooey cheese, and a bold garlic kick, all tucked into a crispy, golden tortilla. Perfect for a quick, satisfying, protein-packed meal.

Instructions

In a bowl, mix the chopped chicken, minced garlic, mayonnaise, Greek yogurt, hot sauce, and salt.
Lay a tortilla flat and sprinkle about 2 tablespoons of shredded cheese on the bottom third.
Spoon around ⅔ cup of the chicken mixture over the cheese.
Add another tablespoon of cheese and scatter chopped green onion on top.
Fold in the sides of the tortilla and roll tightly from the bottom to form a wrap.
Heat a non-stick skillet over medium-high heat and spray with olive oil.
Place the wrap seam-side down and cook for 3–4 minutes per side until golden and crispy, covering the pan to help melt the cheese.
Slice in half and serve hot.