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–+ servings

Cheesy Garlic Chicken Wraps

Cheesy garlic chicken wraps served on a plate with fresh ingredients.
These cheesy garlic chicken wraps are quick, flexible, and crowd-pleasing, perfect for busy weeknights with a filling of shredded chicken, creamy cheeses, and garlic butter.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

Chicken Filling

  • 2 cups cooked shredded or chopped chicken (rotisserie, poached, or leftover roast)
  • 1 tablespoon olive oil (optional) Use if you want to warm the chicken and spices
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • to taste Salt and black pepper
  • 1 1/2 cups shredded mozzarella cheese
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup softened cream cheese
  • 2 tablespoons mayonnaise
  • 2 tablespoons chopped fresh parsley or 1 teaspoon dried

Wrap Assembly

  • 4 large flour tortillas Can use whole-wheat or spinach wraps as alternatives
  • 2 tablespoons melted butter
  • 1 teaspoon minced garlic
  • optional Baby spinach, shredded lettuce, or sliced tomatoes Can be added to the wraps

Instructions

Filling Preparation

  • In a medium bowl, combine the shredded chicken, garlic powder, onion powder, a pinch of salt and pepper, mozzarella, cheddar, softened cream cheese, mayo, and parsley. Stir until the mixture is creamy and holds together. Taste and adjust seasoning.

Wrap Assembly

  • Lay the tortillas flat. Divide the filling into four portions and place each portion in the center of a tortilla. If using, add a small handful of baby spinach, shredded lettuce, or a couple of tomato slices on top (don’t overfill—moist vegetables can make the wrap soggy).
  • Fold the left and right sides of each tortilla inward, then roll tightly from the bottom to form a secure wrap. Press gently to compact the filling.
  • In a small bowl, mix the melted butter with the minced garlic. Brush the outside of each wrap generously with this garlic butter.
  • Heat a nonstick or cast-iron skillet over medium heat. Place each wrap seam-side down and toast for 2–3 minutes per side, until each side is golden and the cheese inside melts.
  • Remove from the skillet, slice each wrap in half on the diagonal, and serve warm.

Notes

These wraps are flexible; you can swap plain Greek yogurt for mayo, use pepper jack for heat, and add vegetables. Store in an airtight container for 3–4 days and reheat in the oven or skillet for best texture.