Quick Cheesy Chicken Wrap

Why You’ll Love This Recipe

I love how this wrap comes together in minutes but still feels satisfying and comforting. The combination of tender chicken and gooey cheese with a crisp tortilla is just perfect. I can throw it together with leftovers or fresh ingredients, and it’s easy to adapt to whatever I’m craving. Plus, it’s great hot or cold, making it perfect for lunches, snacks, or even light dinners.

Ingredients

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

• Cooked chicken (grilled, shredded, or rotisserie)

• Shredded cheddar or mozzarella cheese

• Flour tortillas or wraps

• Lettuce or baby spinach

• Diced tomatoes or salsa

• Mayonnaise, ranch dressing, or any preferred sauce

• Olive oil or butter (for toasting, optional)

• Salt and pepper

Directions

1. I warm a skillet over medium heat and lightly grease it with olive oil or butter if I want a toasted wrap.

2. I lay out the tortilla and layer it with chicken, shredded cheese, lettuce or spinach, and diced tomatoes.

3. I drizzle with my favorite sauce—ranch, mayo, or a zesty salsa—then season with a little salt and pepper.

4. I fold in the sides of the tortilla, then roll it up tightly.

5. If I’m toasting it, I place it seam-side down in the skillet and cook for 2–3 minutes per side until golden and the cheese is melted.

6. I let it rest for a minute before slicing it in half and serving.

Servings and timing

This recipe makes about 2 servings (2 full wraps).
Preparation time: 5 minutes
Cooking time: 5 minutes
Total time: 10 minutes

Variations

When I want to switch it up, I use different cheeses like pepper jack or provolone. I sometimes add avocado slices, pickled jalapeños, or red onions for extra flavor. For a spicy twist, I add buffalo sauce or chipotle mayo. I’ve even made it with BBQ chicken or leftover grilled chicken with Caesar dressing. The possibilities are endless.

Storage/Reheating

I store any leftover wraps in foil or an airtight container in the fridge for up to 2 days. To reheat, I toast them in a skillet or warm them in the oven at 350°F for about 10 minutes. If I’m packing them for lunch, I usually skip reheating—they taste great cold too.

FAQs

Can I make this wrap ahead of time?

Yes, I often prep the ingredients ahead, but I recommend assembling just before eating to keep the wrap from getting soggy.

What’s the best chicken to use?

Any cooked chicken works—grilled, rotisserie, or even leftover baked chicken. I just make sure it’s well-seasoned.

Can I use a different type of tortilla?

Absolutely. I’ve used whole wheat, spinach, and even gluten-free wraps. They all work well depending on my preference.

How do I keep the wrap from falling apart?

I roll it tightly and toast it seam-side down first if I’m using heat. That helps it hold together better and adds a nice crunch.

Can I freeze these wraps?

I don’t recommend freezing fresh wraps with lettuce and tomatoes, but I’ve frozen the chicken and cheese base. I reheat and then add fresh toppings after.

Conclusion

Quick Cheesy Chicken Wraps are the perfect solution for busy days when I want something tasty without spending a lot of time in the kitchen. They’re simple, satisfying, and endlessly customizable, making them a staple in my lunch and dinner rotation. Whether toasted or fresh, these wraps are always a hit.