Cheesy Garlic Chicken Wraps — a garlic chicken favorite for quick weeknight dinners
I still remember the first time I made these Cheesy Garlic Chicken Wraps: it was a rainy Thursday, the kids were grumpy, and I had leftover roast chicken and a jar of garlic in the fridge. I tossed everything together, toasted the wraps until the cheese melted and the edges crisped, and suddenly dinner went from “what’s for dinner?” to “can I have another?” That simple, comforting flavor — warm garlic, gooey cheese, tender chicken — is why these wraps have become a go-to in my kitchen. Wraps have long roots in many cultures (think Mexican tortillas, Mediterranean flatbreads, and Middle Eastern lavash), and this recipe is a modern, cozy twist on that timeless idea.
If you like quick, cheesy meals that travel well for lunches or picnics, you’ll love this version — and if you want a similar handheld dinner idea, check out this related wrap recipe I sometimes turn to: Cheesy Garlic Chicken Wraps.
Who is this recipe for?
- Busy families, weeknight cooks, meal-preppers, or anyone who wants a fast, satisfying handheld meal.
Core ingredients at a glance
- This dish combines shredded chicken, garlic, cream cheese, mayo, and two melty cheeses to create a creamy, flavorful filling that’s easy to assemble and crisp when toasted.
Tools & Ingredients
Tools (what you’ll need)
- Large mixing bowl — for combining the filling.
- Cheese grater — to shred fresh cheese if needed.
- Measuring cups and spoons — for accuracy.
- Spatula or wooden spoon — for mixing.
- Pastry brush or small spoon — to butter and garlic-brush the wraps.
- Large skillet or griddle — to toast the wraps.
- Cutting board and knife — for optional veg prep.
- Plate or cooling rack — to rest wraps before serving.
(You can also use an oven or panini press to crisp the wraps if preferred: easy garlic parmesan pasta dinner idea.)
Ingredients (with a short benefit for each)
- 2 cups cooked shredded or chopped chicken — lean protein and great for using leftovers.
- 1 tablespoon olive oil — helps coat chicken and add healthy fats.
- 1 teaspoon garlic powder — concentrated garlic flavor; adds depth.
- 1/2 teaspoon onion powder — rounds out savory notes.
- Salt and black pepper, to taste — essential seasoning to bring out flavors.
- 1 1/2 cups shredded mozzarella cheese — melts beautifully for gooey texture.
- 1/2 cup shredded cheddar cheese — adds sharp, savory contrast.
- 1/4 cup softened cream cheese — makes the filling creamy and cohesive.
- 2 tablespoons mayonnaise — adds richness and a smooth mouthfeel.
- 2 tablespoons chopped fresh parsley or 1 teaspoon dried — fresh herbal brightness.
- 4 large flour tortillas — soft, flexible wrap base that crisps nicely.
- 2 tablespoons melted butter — gives a golden, flavorful crust when toasting.
- 1 teaspoon minced garlic — fresh garlic aroma and punch.
- Optional: Baby spinach, shredded lettuce, or sliced tomatoes — add freshness, color, and nutrients.
Instructions
- In a large mixing bowl, combine the cooked chicken, olive oil (if using), garlic powder, onion powder, salt, and black pepper. Mix gently to coat the chicken with seasonings.
- Add the mozzarella, cheddar, softened cream cheese, mayonnaise, and chopped parsley. Stir until the mixture is creamy and cohesive; taste and adjust seasoning if needed.
- Lay the 4 large flour tortillas flat on a clean surface. Spoon approximately 1/4 of the filling into the center of each tortilla. Add optional baby spinach, shredded lettuce, or sliced tomatoes if you like.
- Fold the sides of each tortilla inward and tightly roll from the bottom to form a snug wrap. Place each wrap seam-side down on a plate.
- In a small bowl, mix the melted butter with the minced garlic. Use a pastry brush or spoon to generously brush the outside of each wrap with the garlic-butter mixture.
- Heat a skillet or griddle over medium heat. Carefully place each wrap seam-side down and toast for 2–3 minutes per side, pressing gently, until the exterior is golden and crisp and the cheese inside is melted.
- Remove the wraps from the skillet and let them rest for a minute. Slice each wrap in half on the diagonal and serve warm with your favorite dipping sauce such as ranch, garlic aioli, or marinara.
FAQ
-
Can I freeze this recipe?
Yes. Assemble the filling and wrap the tortillas, then wrap each assembled wrap tightly in plastic wrap and store in a freezer bag for up to 2 months. Thaw overnight in the fridge and re-toast in a skillet or oven until heated through. -
What can I use instead of cream cheese?
You can use Greek yogurt or ricotta as a lighter substitute; ricotta keeps the texture creamy while Greek yogurt adds tang but may be a bit looser. -
Can I make these vegetarian?
Absolutely. Replace the chicken with cooked mushrooms, roasted chickpeas, or seasoned tofu and follow the same steps for a vegetarian version. -
How do I keep the tortilla from getting soggy?
Avoid adding wet vegetables directly into the filling; instead, place them inside just before serving or pat them very dry. Also, toasting the wraps well helps create a barrier to sogginess.
Tips & Tricks
- Don’t overfill the wraps: Use roughly 1/4 of the filling per tortilla so you can roll tightly and get a good toast.
- Use low to medium heat when toasting: High heat can burn the outside before the cheese fully melts.
- For extra crunch, try grilling the wrapped halves in a panini press or pressing them with a spatula while toasting.
- Make-ahead option: Prepare the filling ahead of time and refrigerate for up to 2 days; assemble and toast just before serving for best texture. (If you like garlic-forward recipes, you may also enjoy this garlic-butter chicken bites idea: Garlic Butter Chicken Bites.)
Conclusion
These Cheesy Garlic Chicken Wraps are a fast, crowd-pleasing meal that’s perfect for busy weeknights or packed lunches. For more variations and inspiration, see this Cheesy Garlic Chicken Wraps guide, explore another take at Cheesy Garlic Chicken Wraps – Yeyfood.com: Recipes, cooking tips …, or find extra tips in Cheesy Garlic Chicken Wraps: A Deliciously Easy Meal. Enjoy your meal — share with family or friends and savor every cheesy, garlicky bite!
Always add
tag after Directions.
Cheesy Garlic Chicken Wraps
Ingredients
- 2 cups cooked shredded or chopped chicken Lean protein and great for using leftovers.
- 1 tablespoon olive oil Helps coat chicken and add healthy fats.
- 1 teaspoon garlic powder Concentrated garlic flavor; adds depth.
- 1/2 teaspoon onion powder Rounds out savory notes.
- Salt and black pepper to taste Salt and black pepper, to taste Essential seasoning to bring out flavors.
- 1 1/2 cups shredded mozzarella cheese Melts beautifully for gooey texture.
- 1/2 cup shredded cheddar cheese Adds sharp, savory contrast.
- 1/4 cup softened cream cheese Makes the filling creamy and cohesive.
- 2 tablespoons mayonnaise Adds richness and a smooth mouthfeel.
- 2 tablespoons chopped fresh parsley or 1 teaspoon dried Provides fresh herbal brightness.
- 4 large flour tortillas Soft, flexible wrap base that crisps nicely.
- 2 tablespoons melted butter Gives a golden, flavorful crust when toasting.
- 1 teaspoon minced garlic Fresh garlic aroma and punch.
- Optional Baby spinach, shredded lettuce, or sliced tomatoes Add freshness, color, and nutrients.
Method
- In a large mixing bowl, combine the cooked chicken, olive oil (if using), garlic powder, onion powder, salt, and black pepper. Mix gently to coat the chicken with seasonings.
- Add the mozzarella, cheddar, softened cream cheese, mayonnaise, and chopped parsley. Stir until the mixture is creamy and cohesive; taste and adjust seasoning if needed.
- Lay the flour tortillas flat on a clean surface. Spoon approximately 1/4 of the filling into the center of each tortilla. Add optional baby spinach, shredded lettuce, or sliced tomatoes if you like.
- Fold the sides of each tortilla inward and tightly roll from the bottom to form a snug wrap. Place each wrap seam-side down on a plate.
- In a small bowl, mix the melted butter with the minced garlic. Brush the outside of each wrap with the garlic-butter mixture.
- Heat a skillet or griddle over medium heat. Carefully place each wrap seam-side down and toast for 2–3 minutes per side, pressing gently, until the exterior is golden and crisp and the cheese inside is melted.
- Remove the wraps from the skillet and let them rest for a minute. Slice each wrap in half on the diagonal and serve warm with your favorite dipping sauce such as ranch, garlic aioli, or marinara.