These Cheesy Garlic Chicken Wraps are crispy on the outside and packed with creamy, cheesy chicken goodness on the inside. I love how quick they are to prepare, making them perfect for busy weeknights or a satisfying lunch.

Why You’ll Love This Recipe

I always enjoy recipes that strike the balance between delicious and simple—and this one does exactly that. The wraps are crispy and golden on the outside, and the inside is filled with juicy chicken, rich cream cheese, cheddar, and a punch of garlic. They’re incredibly versatile and come together fast using store-bought rotisserie chicken.

ingredients

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

Rotisserie chicken, shredded
Cream cheese
Cheddar cheese
Garlic, minced
Garlic powder
Onion powder
Dried parsley
Salt
Pepper
Flour tortillas
Butter or oil for the skillet

directions

I start by combining the shredded rotisserie chicken, cream cheese, cheddar cheese, garlic, garlic powder, onion powder, parsley, salt, and pepper in a large bowl. I mix it all together until creamy and well combined.
I scoop the filling onto the center of each flour tortilla and fold it tightly like a burrito.
In a skillet over medium heat, I melt butter (or use a drizzle of oil) and cook the wraps seam-side down until golden brown and crispy, flipping once to get both sides evenly browned.
I let them rest for a couple minutes, then slice them in half and serve hot.

Servings and timing

Servings: Makes about 4 wraps
Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

I like to swap in mozzarella or pepper jack for a different cheese flavor.
Sometimes I add spinach or chopped jalapeños to the filling for extra color and spice.
For a buffalo-style version, I stir in a splash of buffalo sauce with the chicken mixture.
I’ve also used whole wheat or low-carb tortillas depending on what I have on hand.

storage/reheating

I store leftover wraps in an airtight container in the fridge for up to 3 days.
To reheat, I pop them back in the skillet over low heat until warmed through and crisp, or reheat them in the air fryer for a few minutes.
I don’t recommend microwaving as it can make the wrap soggy.

FAQs

1. Can I use canned chicken instead of rotisserie?

Yes, I’ve used canned chicken in a pinch. Just be sure to drain it well and fluff it with a fork before mixing.

2. What type of cream cheese should I use?

I prefer regular full-fat cream cheese for the creamiest texture, but reduced fat works too.

3. Can these be made ahead of time?

Absolutely. I assemble the wraps and refrigerate them uncooked, then toast them in the skillet just before serving.

4. Are these wraps freezer-friendly?

Yes! I wrap them in foil and freeze. When I’m ready to eat, I thaw in the fridge overnight and toast in the skillet.

5. What sides go well with these wraps?

I like to pair them with a fresh salad, coleslaw, or even a side of tortilla chips and salsa for a simple meal.

Conclusion

These Cheesy Garlic Chicken Wraps are everything I love in a quick, satisfying meal. Crispy, creamy, and loaded with flavor—they’re a regular in my kitchen and always a hit with friends and family. Whether I’m making them for lunch or an easy dinner, I know I can count on this recipe to deliver.