Garlic Chicken Wraps

Why You’ll Love This Recipe

I love how fast and flexible this recipe is. It’s a great way to use up leftover chicken, and it takes just 20 minutes from start to finish. The flavor is rich without being heavy—thanks to a mix of cream cheese, sour cream, and plenty of garlic. I can customize the filling with whatever cheese or herbs I have on hand, and they always come out golden and crispy on the outside, melty on the inside.

Ingredients

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

• 2 cups cooked chicken (shredded or chopped)

• 1½ cups grated cheddar or mozzarella cheese

• ¼ cup softened cream cheese

• 2 tablespoons melted butter

• 3 cloves garlic, finely chopped

• ¼ cup sour cream

• 1 teaspoon garlic powder

• 1 teaspoon Italian herbs

• 4 large tortillas

• Salt and pepper to taste

• Chopped fresh parsley (optional, for topping)

Directions

1. Cook the Garlic
In a skillet over medium heat, I pour in the melted butter and add the chopped garlic. I sauté it for about 1–2 minutes, just until it becomes fragrant and golden—but not burned.

2. Season the Chicken
I toss the cooked chicken into the skillet with the garlic. I add garlic powder, Italian herbs, salt, and pepper, and stir it around for a couple of minutes until the chicken is warmed through and well-seasoned.

3. Mix the Cheese Base
In a separate bowl, I mix the softened cream cheese, sour cream, and about half of the shredded cheese until it’s creamy and well combined.

4. Combine Chicken and Cheese
I add the warm seasoned chicken to the cheese mixture and stir everything together until the filling is evenly coated and creamy.

5. Assemble the Wraps
I spread the filling onto each tortilla, sprinkle with the remaining cheese, then fold in the sides and roll them up tightly like a burrito.

6. Toast the Wraps
In a clean skillet over medium heat, I cook each wrap for 2–3 minutes per side until they’re crisp and golden. If I like, I sprinkle some chopped parsley over the top before serving.

Servings and timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Variations

Here’s how I like to mix it up depending on what I’m craving or what’s in the fridge:

• Use rotisserie chicken or leftover grilled chicken for convenience

• Add chopped spinach, sautéed mushrooms, or diced bell peppers for extra veggies

• Swap in pepper jack for a spicier kick

• Try Greek yogurt instead of sour cream for a lighter version

• Make it a wrap melt by finishing them in the oven with cheese on top

Storage/Reheating

If I have leftover wraps, I wrap them in foil or an airtight container and store in the fridge for up to 3 days. To reheat, I place them in a skillet over medium heat or in a toaster oven until warmed through and crispy again. The microwave works too, but the wraps won’t be as crisp.

FAQs

Can I make these ahead of time?

Yes. I often prepare the filling in advance and store it in the fridge. Then I just fill and toast the wraps when I’m ready to serve.

Can I freeze these wraps?

I can freeze them before toasting. I wrap them tightly in foil or plastic wrap and freeze for up to 2 months. When I want one, I thaw it in the fridge overnight and toast it in a skillet or oven.

What’s the best cheese to use?

Cheddar and mozzarella are great choices, but I also like using Monterey Jack or a Mexican blend for more flavor. It really depends on what I have on hand.

How can I make these spicy?

I add red pepper flakes, chopped jalapeños, or a dash of hot sauce to the filling. Pepper jack cheese adds a good kick too.

Can I use other proteins?

Definitely. I sometimes use cooked turkey, ground beef, or even seasoned tofu in place of the chicken for a different spin.

Conclusion

Garlic Chicken Wraps are one of those meals I come back to again and again. They’re fast, flavorful, and incredibly satisfying—whether I need a quick weeknight dinner or something delicious to pack for lunch. With their melty cheese, creamy filling, and crispy golden exterior, they’re always a hit in my kitchen.

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