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.)
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2 large flour tortillas
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200 g (about 7 oz) cooked chicken, chopped or shredded
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2 cloves garlic, minced (or more if I’m feeling bold)
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2 tbsp light mayonnaise
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1 tbsp light Greek yogurt
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2 tsp hot sauce
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¼ tsp salt (or to taste)
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90 g (about 3 oz) shredded cheese—cheddar or a cheddar blend
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1 green onion, chopped
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Olive oil spray (or a bit of butter)
Directions
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In a bowl, I mix the chopped chicken, minced garlic, mayo, Greek yogurt, hot sauce, and salt.
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Lay a tortilla flat. Sprinkle about 2 tablespoon of shredded cheese near the bottom third.
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Spoon around ⅔ cup of the chicken mixture on top of the cheese.
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Add another tablespoon of cheese and scatter some chopped green onion.
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Fold in the tortilla sides, then roll tightly from the bottom to form a wrap.
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Heat a non-stick skillet over medium-high and spray with olive oil.
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Place the wrap seam-side down and cook 3–4 minutes per side until golden and crispy. Covering the pan helps melt the cheese.
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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
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Cheese swap: I sometimes use mozzarella, pepper jack, feta, or a blend for different flavor profiles.
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Protein options: Rotisserie chicken works well, or grilled thigh pieces add more flavor.
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Add-ins: I like adding spinach, bell peppers, mushrooms, avocado, sundried tomatoes, or olives.
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Spice it up: A pinch of red pepper flakes or swapping Italian seasoning or paprika can up the heat or depth.
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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
- Prep Time: 8 minutes
- Cook Time: 7 minutes
- Total Time: 15 minutes
- Yield: 2 wraps
- Category: Main
- Method: Pan-Fried
- Cuisine: American
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.
Ingredients
- 2 large flour tortillas
- 200 g (about 7 oz) cooked chicken, chopped or shredded
- 2 cloves garlic, minced
- 2 tbsp light mayonnaise
- 1 tbsp light Greek yogurt
- 2 tsp hot sauce (e.g., Frank’s)
- ¼ tsp salt (or to taste)
- 90 g (about 3 oz) shredded cheese (cheddar or blend)
- 1 green onion, chopped
- Olive oil spray (or a bit of butter)
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.
Notes
- Use different cheeses like mozzarella or pepper jack for variation.
- Swap chicken with tofu or mushrooms for a vegetarian version.
- Freeze only the filling, not the assembled wrap.
- Wraps can be baked at 200 °C for 10–12 minutes, flipping halfway.
- Make ahead by prepping the filling and refrigerating for up to 3 days.
Nutrition
- Serving Size: 1 wrap
- Calories: 380
- Sugar: 2g
- Sodium: 680mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
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