Cheesy Garlic Chicken Wraps

Hello From My Messy Kitchen: Let’s Talk Cheesy Garlic Chicken Wraps!

Okay, grab a cuppa and pull up a chair—let me tell you about these Cheesy Garlic Chicken Wraps I’ve totally come to rely on. First time I made them, I was probably far too hungry, running late (again), and my youngest insisted on helping by dropping almost half the cheese on the floor. But hey, half the fun is in the chaos, right? These wraps are exactly the sort of thing I find myself throwing together when I want something that FEELS like proper comfort food but doesn’t have me hovering over a bubbling pot for hours. And honestly, they taste just as good cold from the fridge—which is not just me making excuses for late-night fridge raids. Try it and tell me I’m wrong!

Why You’ll Love These Wraps (Or, You Know, Why I Keep Making Them)

I whip these up when it’s one of those “what do I even make?” kind of nights. My family keeps requesting them, mostly because cheese + garlic = instant happiness (and also because you can eat them with one hand while dealing with homework emergencies). I used to fuss over getting the chicken perfectly shredded, but now I just sort of hack it up—tastes the same, so why stress?

Also, if you’re like me and have a week where you can’t look at another boring chicken breast—these wraps are the antidote. And, yes, there’s garlic involved but not in a way that’ll have strangers giving you sidelong glances the next day…well, not unless you’re really generous.

Here’s What You’ll Need (And Some Swaps I Sometimes Make)

• 2 cups cooked chicken, shredded or chopped (sometimes I use rotisserie chicken when I’m feeling lazy or, on one wild occasion, pan-fried tofu— don’t recommend unless you really love tofu)
• 1 1/2 cups shredded mozzarella cheese (cheddar works too, or that fancy Italian blend if you’re feeling posh)
• 1/2 cup cream cheese, softened (I’ve swapped in Greek yogurt once—it’s okay, just tangier)
• 2 large garlic cloves, minced (if you’re out, garlic powder works in a pinch, just go easy)
• 1 tablespoon fresh parsley, chopped (dried parsley works if you squint a bit)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper (sometimes I double this because why not?)
• 6 large flour tortillas (whole wheat, gluten-free, whatever is lurking in your bread bin)
• 2 tablespoons butter (my gran swore by salted butter, but honestly, use what’s handy)

Let’s Get Wrapping: Directions (With My Usual Chaos and Tips)

1. In a big bowl, toss together the cooked chicken, shredded mozzarella, cream cheese, garlic, parsley, salt, and pepper. Get your hands in there if you want—just make sure everything’s coated. This is where I usually sneak a taste. Maybe two.
2. Lay a tortilla flat, spoon about 1/3 cup of the filling in a line down the center, then fold in the sides and roll it up tight. If your wraps look messy, join the club; just try to tuck the ends in so the good stuff doesn’t escape.
3. Heat a large skillet (non-stick if you’ve got it, but a regular frying pan works—just a bit more baby-sitting) over medium-low heat. Melt a bit of butter, enough to thinly coat the pan.
4. Place wraps seam-side down in the skillet. Cook for 2–3 minutes per side until golden brown and the cheese is all lovely and melty. Don’t crowd the pan; do them in batches if necessary. If one splits open, just eat it first (chef’s treat!)
5. Let the wraps cool for a minute, then slice in half if you’re feeling fancy. Or don’t, no judgment.

Random Notes from My (Sometimes Scatterbrained) Experience

• Don’t attempt to overstuff these. Trust me, I have, and it’s not pretty—the filling goes rogue.
• Actually, letting the mix sit for a few minutes before wrapping can help the flavors mingle. Or maybe I’m just stalling so I can clean up the cheese.
• If your cream cheese won’t soften, blast it in the microwave for 10 seconds; just don’t forget it and make a mess (like I did last week…oops).

If You Like to Tinker: Variations That Sometimes Work (and Sometimes Don’t)

• Spicy Kick: Add a spoonful of jalapeños or a dash of hot sauce. My older kids love it, but the youngest calls it “spicy betrayal.”
• Mediterranean-spin: Toss in black olives and sun-dried tomatoes. Actually, I find it works better if you use less cheese for this combo.
• I once tried swapping in canned tuna for chicken. Don’t. Just don’t. Some things can’t be unseen.

Equipment (And a Little Ramble on Tools)

All you really need is a mixing bowl, a skillet, and something for flipping (I use my trusty spatula, which is slightly melted on the handle from, well, an unrelated mishap). If you’re in a tight spot, I’ve actually toasted these in my sandwich press—bit squished, but still delicious!

How to Store ‘Em (Though in My House They Barely Survive a Day)

If, by some miracle, you have leftovers: wrap ‘em up and toss them in the fridge—airtight container or foil, up to 2 days. Pop them back in a skillet to reheat, or eat cold if you’re feeling rebellious. I think the garlic is even better on day two, but maybe that’s just me.

Serving Suggestions—Or How I Like To Eat My Wraps

I usually pile mine up with loads of leafy greens and a little dollop of sour cream. On weekends, we’ve been known to eat these alongside homemade fries or even soup (who says you can’t double up on comfort food?) When my brother visits, he insists on ketchup. Not for me, but to each their own, right?

Pro Tips (Stuff I Learned The Hard Way)

• Don’t rush the skillet time; last time I cranked up the heat, the outside was crisp but the cheese inside was still stubbornly cold. Patience is a virtue and all that.
• If you forget to spray or butter the pan, you’ll end up scraping off stuck cheese—not the end of the world, but cleaner pans are happier pans.
• On second thought, cutting large wraps before toasting gets messy; do it after instead.

FAQ: Real Questions (Yes, Really!)

• Can I make these ahead of time? Oh, totally. Prep the filling and roll up the wraps, keep ‘em in the fridge, then pan-toast when you’re ready. I wouldn’t do it more than a day ahead though, or they get a bit soggy.
• Any way to make these vegetarian? Yep—swap in cooked mushrooms or more cheese, or honestly just about any sturdy veggie you’ve got knocking about.
• Do they freeze well? Ehh, they freeze “okay”—but the texture of the cheese gets a tad funny. I’d stick with fridge unless desperate.
• Can I use corn tortillas? You can, but they tear easier. I prefer flour, but hey, if it works for you, rock on!
• Should I use fresh garlic? Honestly, fresh is best, but some evenings you just need that garlic powder and a clear conscience.

And, speaking of memories—did I ever tell you about the time I tried to make these in a camping pan over a campfire? Well, the less said about that, the better…

★★★★★ 4.10 from 31 ratings

Cheesy Garlic Chicken Wraps

yield: 6 wraps

prep: 15 mins

cook: 15 mins

total: 30 mins

Savory flour tortillas packed with a cheesy garlic chicken filling, then pan-seared until golden and melty. Perfectly simple for dinner or lunch, these wraps are both cozy and flavorful.

🖨️ Print Pin Recipe

Ingredients

• 2 cups cooked chicken, shredded or chopped (sometimes I use rotisserie chicken when I’m feeling lazy or, on one wild occasion, pan-fried tofu— don’t recommend unless you really love tofu)
• 1 1/2 cups shredded mozzarella cheese (cheddar works too, or that fancy Italian blend if you’re feeling posh)
• 1/2 cup cream cheese, softened (I’ve swapped in Greek yogurt once—it’s okay, just tangier)
• 2 large garlic cloves, minced (if you’re out, garlic powder works in a pinch, just go easy)
• 1 tablespoon fresh parsley, chopped (dried parsley works if you squint a bit)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper (sometimes I double this because why not?)
• 6 large flour tortillas (whole wheat, gluten-free, whatever is lurking in your bread bin)
• 2 tablespoons butter (my gran swore by salted butter, but honestly, use what’s handy)

Instructions

1. 1
   In a big bowl, toss together the cooked chicken, shredded mozzarella, cream cheese, garlic, parsley, salt, and pepper. Get your hands in there if you want—just make sure everything’s coated. This is where I usually sneak a taste. Maybe two.
2. 2
   Lay a tortilla flat, spoon about 1/3 cup of the filling in a line down the center, then fold in the sides and roll it up tight. If your wraps look messy, join the club; just try to tuck the ends in so the good stuff doesn’t escape.
3. 3
   Heat a large skillet (non-stick if you’ve got it, but a regular frying pan works—just a bit more baby-sitting) over medium-low heat. Melt a bit of butter, enough to thinly coat the pan.
4. 4
   Place wraps seam-side down in the skillet. Cook for 2–3 minutes per side until golden brown and the cheese is all lovely and melty. Don’t crowd the pan; do them in batches if necessary. If one splits open, just eat it first (chef’s treat!)
5. 5
   Let the wraps cool for a minute, then slice in half if you’re feeling fancy. Or don’t, no judgment.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 390 caloriescal

Protein: 24gg

Fat: 19gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 32gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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