I love how simple and versatile this recipe is. The creamy chicken mixture blends perfectly with melted cheese, creating a soft and savory filling inside a golden, slightly crisp tortilla. I also appreciate that I can customize the toppings based on what I have in my kitchen. It’s perfect for busy weeknights, quick lunches, or even casual gatherings.
Ingredients
2 cups (approximately 250 grams) cooked chicken, diced or shredded 4 large flour tortillas 1 cup (100 grams) shredded cheddar cheese or mozzarella cheese 120 grams cream cheese, softened 60 grams sour cream 1 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon paprika Salt, to taste Black pepper, to taste Chopped lettuce Diced tomatoes Fresh herbs
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
In a large mixing bowl, I combine the softened cream cheese, sour cream, garlic powder, onion powder, paprika, salt, and black pepper. I mix everything until smooth and well blended.
I gently fold in the diced or shredded cooked chicken, making sure every piece is evenly coated with the creamy mixture.
I lay the flour tortillas flat on a clean surface and divide the creamy chicken filling evenly along the center of each tortilla.
I sprinkle shredded cheese over the filling and add chopped lettuce, diced tomatoes, or fresh herbs if I want extra freshness.
I roll each tortilla tightly, folding in the sides to seal the filling securely.
For skillet cooking, I preheat a skillet over medium heat and place the wraps seam-side down. I cook them for 2 to 3 minutes per side until golden brown and the cheese has melted. If I prefer baking, I arrange the wraps in a baking dish and bake at 175°C for 10 to 12 minutes until heated through and lightly crisped.
I slice each wrap in half, garnish with fresh herbs or extra cheese if desired, and serve warm.
Servings and timing
This recipe serves 4 people. Prep time: 10 minutes Cook time: 12 minutes Total time: 22 minutes
Variations
I sometimes add sautéed bell peppers or onions for extra flavor and texture. If I want a spicy kick, I mix in a little hot sauce or diced jalapeños. I can also swap the cheddar for pepper jack cheese for more heat. For a lighter version, I use whole wheat tortillas and reduced-fat cream cheese.
storage/reheating
I store leftover wraps in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using a skillet over medium heat to maintain crispness. I can also reheat them in the oven for a few minutes. If using the microwave, I heat in short intervals, though the tortilla may become softer.
FAQs
Can I use rotisserie chicken?
Yes, I often use rotisserie chicken for convenience and extra flavor.
Can I prepare the filling ahead of time?
Yes, I can make the creamy chicken filling up to 24 hours in advance and store it in the refrigerator.
What cheese works best?
I like cheddar for its sharp flavor, but mozzarella melts beautifully and gives a milder taste.
Can I freeze these wraps?
Yes, I wrap them tightly in foil or plastic wrap and freeze for up to 2 months. I thaw them in the refrigerator before reheating.
How do I keep the tortillas from getting soggy?
I avoid overfilling them and cook them seam-side down first to help seal and crisp the outside.
Conclusion
I enjoy making these Tender Chicken Tortillas Cheese wraps whenever I want something creamy, satisfying, and easy to prepare. With simple ingredients and quick cooking time, this recipe always delivers comfort and flavor in every bite.
Tender Chicken Tortillas Cheese made with creamy seasoned chicken, melted cheddar, and soft flour tortillas. This quick and easy dinner recipe is perfect for busy weeknights and family meals.
Author:Sarah
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes
Yield:4 servings
Category:Main Course
Method:Skillet or Oven
Cuisine:American / Tex-Mex Inspired
Ingredients
2 cups (approximately 250 grams) cooked chicken, diced or shredded
4 large flour tortillas
1 cup (100 grams) shredded cheddar cheese or mozzarella cheese
120 grams cream cheese, softened
60 grams sour cream
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
Salt, to taste
Black pepper, to taste
Chopped lettuce (optional)
Diced tomatoes (optional)
Fresh herbs (optional garnish)
Instructions
1. Prepare Creamy Chicken Filling
In a large mixing bowl, combine softened cream cheese, sour cream, garlic powder, onion powder, paprika, salt, and black pepper. Mix until smooth and creamy.
Gently fold in the cooked chicken until evenly coated.
2. Assemble the Wraps
Lay tortillas flat on a clean surface. Divide the creamy chicken mixture evenly among the tortillas, placing it in the center.
Sprinkle shredded cheese over the filling and add optional toppings such as chopped lettuce, diced tomatoes, or fresh herbs.
Fold in the sides and roll tightly to seal.
3. Cook the Tortilla Wraps
Skillet Method:
Preheat a skillet over medium heat. Place wraps seam-side down and cook for 2–3 minutes per side until golden brown and cheese is melted.
Oven Method:
Preheat oven to 175°C (350°F). Arrange wraps in a baking dish and bake for 10–12 minutes until heated through and lightly crisped.
4. Serve and Garnish
Slice each wrap in half. Garnish with fresh herbs or an extra sprinkle of cheese if desired. Serve warm.
Notes
Rotisserie chicken works perfectly for convenience.
Add sliced jalapeños for a spicy kick.
Avoid overfilling to prevent tearing.
Best served immediately but can be stored in the refrigerator for up to 2 days. Reheat in a skillet for crispiness.
