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Cheesy Garlic Chicken Wraps ready to serve on a plate with fresh ingredients

Cheesy Garlic Chicken Wraps

A warm, cheesy chicken wrap made with leftover chicken, melty cheese, and garlicky butter, all wrapped in a toasted tortilla. Perfect for busy weeknights and adaptable for various tastes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 wraps
Course: Dinner, Lunch, Main Course
Cuisine: American, Comfort Food
Calories: 410
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken (shredded or diced) Rotisserie or leftover roasted chicken gives the best flavor.
  • 3 cloves garlic (minced) Provides a bright aroma when sautéed.
  • 1 tsp garlic powder Adds consistent savory notes.
  • 1 tsp Italian seasoning
  • to taste Salt and pepper For seasoning.
  • 2 tbsp butter (melted) Carries garlic flavor and helps toast the tortillas.
  • 1.5 cups shredded mozzarella or cheddar cheese Choose full-fat for better melt.
  • 1/4 cup cream cheese (softened) Creates a creamy, melty texture.
  • 1/4 cup sour cream
  • 4 large tortillas Use large flour for pliability.
  • to taste Fresh parsley (for garnish, optional)

Method
 

Preparation
  1. In a skillet, melt the 2 tablespoons of butter over medium heat. Add the minced garlic and sauté for 1–2 minutes until fragrant.
  2. Add the cooked chicken to the skillet and season with garlic powder, Italian seasoning, salt, and pepper. Cook until warmed through.
  3. In a mixing bowl, combine cream cheese, sour cream, and half of the shredded cheese until smooth.
  4. Mix the seasoned chicken into the cheese mixture until well combined.
  5. Lay out the tortillas and distribute the chicken-cheese mixture evenly on each. Add remaining cheese and fold tightly.
  6. Heat a skillet over medium heat, place wraps seam side down, and cook for 2–3 minutes per side until golden brown and the cheese melts.
  7. Remove from skillet, garnish with parsley if desired, and serve warm.

Notes

For optimal melting, use freshly shredded cheese. Store wraps in an airtight container for up to 3–4 days in the fridge, or freeze for up to 2 months.