When I’m craving something comforting, savory, and quick to make, cheesy garlic chicken wraps hit the spot every time. These wraps combine tender chicken, gooey cheese, and bold garlic flavor, all bundled up in a soft tortilla. Whether it’s lunch, dinner, or a meal on the go, this wrap has become one of my favorite go-to recipes when time is tight but taste still matters.
Why You’ll Love This Recipe
I love how simple yet flavorful these wraps are. They come together fast, making them perfect for busy weekdays or lazy weekends. The melted cheese with garlic-seasoned chicken gives every bite a rich, savory punch, and they’re endlessly customizable. I can make a big batch for the family or prep a couple for myself in under 30 minutes. Plus, they’re perfect for kids, work lunches, or even as a satisfying late-night snack.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked chicken breast (shredded or chopped)
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Minced garlic
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Olive oil or butter
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Shredded mozzarella cheese
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Shredded cheddar cheese
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Flour tortillas
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Salt and black pepper
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Optional: chopped parsley or green onions for garnish
Directions
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I start by heating olive oil or butter in a skillet over medium heat and sautéing the minced garlic until it’s fragrant, about 1–2 minutes.
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I add the shredded chicken to the pan, seasoning it with salt and pepper, and stir to combine. I let it cook for another 3–4 minutes so it absorbs that delicious garlic flavor.
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On a clean surface, I lay out the flour tortillas and sprinkle a mix of mozzarella and cheddar cheese in the center of each one.
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I spoon the garlic chicken over the cheese, then top it with a little more cheese for extra gooeyness.
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I fold the sides of the tortillas in and then roll them up tightly like burritos.
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In a clean skillet, I toast the wraps seam-side down over medium heat until golden and crisp on both sides—about 2–3 minutes per side.
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Once they’re browned and the cheese is melted, I slice them in half and serve them warm.
Servings and timing
This recipe makes 4 wraps and takes about 25 minutes from start to finish. Prep time is around 10 minutes, and cook time is about 15 minutes. It’s great for a quick lunch or dinner, and easy to double if I’m feeding more people.
Variations
Sometimes I like to switch things up by using rotisserie chicken for convenience or adding sautéed onions and bell peppers for more flavor. I’ve also made these with spicy pepper jack cheese for a bit of a kick, and it turned out amazing. For a low-carb version, I use lettuce wraps instead of tortillas, and if I’m feeling indulgent, I add a drizzle of ranch or garlic aioli before folding the wrap.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I use a skillet or toaster oven to keep the wrap crispy—about 5–7 minutes over medium heat. I avoid the microwave if I want to maintain that nice crunch, but it works in a pinch for a softer texture.
FAQs
How do I keep the wraps from getting soggy?
I make sure the chicken mixture isn’t too wet and toast the wraps well before storing. This helps keep them from becoming soggy when reheated.
Can I make these wraps ahead of time?
Yes, I often prep the filling ahead and assemble the wraps right before eating or quickly toast them before heading out.
What type of chicken works best?
I usually use shredded cooked chicken breast, but thighs or rotisserie chicken work just as well and add extra flavor.
Can I freeze these wraps?
Yes, I wrap them tightly in foil or plastic wrap and freeze them for up to a month. I just thaw and reheat in a skillet or oven for best results.
What dipping sauces go well with these?
I love pairing them with ranch, garlic aioli, or even marinara sauce for an Italian twist.
Conclusion
These cheesy garlic chicken wraps have become a staple in my kitchen because they’re quick, satisfying, and packed with flavor. Whether I’m rushing through a busy day or just want something delicious without spending hours in the kitchen, these wraps always deliver. I know I’ll be coming back to this recipe again and again.
The Best Cheesy Ground Beef Enchiladas for Dinner
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 2 servings
- Category: Lunch
- Method: Pan‑fry
- Cuisine: Healthy / Comfort Food
- Diet: Low Fat
Description
Crispy, cheesy garlic chicken wraps—quick, high‑protein comfort food perfect for lunch or dinner.
Ingredients
- 2 large tortillas (regular or low‑carb/high‑protein)
- 7 oz cooked chicken, chopped (about 200 g; rotisserie works great)
- 2 garlic cloves, minced or grated
- 2 tablespoons light mayonnaise
- 1 tablespoon light Greek yogurt or plain yogurt
- 2 teaspoons hot sauce (like Frank’s)
- ¼ teaspoon salt
- 3 oz grated cheese (cheddar blend, about 90 g)
- 1 green onion, chopped
- Olive oil spray
Instructions
- In a bowl, mix chopped chicken, garlic, mayonnaise, yogurt, hot sauce, and salt.
- Lay out the tortilla. On the lower third, sprinkle about 2 tablespoons of cheese, then add about ⅔ cup of the chicken mixture, another tablespoon of cheese, and a sprinkle of green onion.
- Fold in the sides of the tortilla and roll it up tightly from the bottom.
- Heat a non‑stick pan over medium‑high and spray with olive oil.
- Place wraps seam‑side down and cook for 3–4 minutes per side until golden and crispy; cover with a lid to help heat through.
- Slice in half and serve hot.
Notes
- Cover the pan to help melt the cheese and warm the filling faster.
- You can make the chicken filling ahead and store in the fridge for up to 3 days.
- Reduce the cheese for a lighter version, though the melty center really adds magic.
- Air fryer option: cook at 375 °F (190 °C) for about 6–8 minutes.
- Store cooked wraps in the fridge for up to 2 days; reheat in a skillet or air fryer to retain crispiness.
- The filling (not wrapped) can be frozen for up to 1 month.
- Use leftover filling in toasted sandwiches, quesadillas, or baked potatoes.
- Great served with a big crunchy salad, roasted veggies, pickles, salsa, or chips.
Nutrition
- Serving Size: 1 wrap
- Calories: 476 kcal
- Sugar: 2 g
- Sodium: 1090 mg
- Fat: 27 g
- Saturated Fat: 11 g
- Unsaturated Fat: —
- Trans Fat: 0.01 g
- Carbohydrates: 19 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 120 mg
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