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Cheesy Garlic Chicken Wraps

Cheesy Garlic Chicken Wraps

This Cheesy Garlic Chicken Wraps recipe is a perfect solution for a quick and easy weeknight dinner. It transforms simple ingredients like leftover chicken, cream cheese, and garlic into a warm, satisfying meal that feels like a restaurant indulgence. The wraps are packed with a creamy, savory filling and pan-seared to golden-brown, crispy perfection.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups cooked chicken (shredded or diced)
  • 1 ½ cups shredded mozzarella or cheddar cheese, divided
  • ¼ cup cream cheese, softened
  • 2 tbsp butter, melted
  • 3 cloves garlic, minced
  • ¼ cup sour cream
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • 4 large tortillas
  • Salt and pepper (to taste)
  • Fresh parsley (for garnish, optional)

Equipment

  • small bowl
  • Medium skillet
  • spatula
  • Grill pan (optional)

Method
 

Instructions
  1. Create the Garlic Butter Base: In a small bowl, mix the softened cream cheese and sour cream until smooth and well combined. It’s really important that the cream cheese is at room temperature to avoid any lumps.
  2. Sauté the Aromatics: In a medium skillet, melt the butter over medium heat. Add the minced garlic and cook for about 30-60 seconds until it's fragrant. Be sure to watch it closely; burnt garlic can turn bitter and ruin the flavor.
  3. Warm the Chicken: Add your cooked, shredded chicken to the skillet. Sprinkle in the garlic powder, Italian seasoning, and a pinch of salt and pepper. Stir everything together to coat the chicken evenly and let it heat through for a couple of minutes. This is a perfect way to use up leftover rotisserie chicken for a quick Shredded Chicken Wrap.
  4. Combine the Mixtures: Remove the skillet from the heat. Scrape the warm chicken mixture into the bowl with the cream cheese and sour cream. Add about half of your shredded mozzarella or cheddar cheese. Stir until everything is melted together into a creamy, cheesy filling.
  5. Assemble the Wraps: Lay your tortillas on a flat surface. Spoon the chicken mixture evenly down the center of each one. Sprinkle the remaining shredded cheese over the top of the filling.
  6. Fold and Roll: To fold, bring the bottom edge of the tortilla up over the filling, then fold in the two sides. Roll it up tightly to create a secure wrap that won't fall apart in the pan.
  7. Pan-Sear to Perfection: Heat a clean, dry skillet or grill pan over medium heat. Place the wraps seam-side down in the hot pan. Cook for 2-3 minutes per side. I like to press down on them gently with a spatula to help them seal and get an even, golden-brown crust. You'll know they're done when the outside is crispy and the cheese inside is completely melted and gooey.
  8. Serve and Garnish: Remove the wraps from the pan, let them cool for a minute (they will be hot!), slice in half if you like, and garnish with fresh parsley before serving.

Notes

For the best flavor, use a store-bought rotisserie chicken. Ensure the cream cheese is fully softened to room temperature to avoid a lumpy filling. To get the wraps extra crispy, cook them in a hot, dry skillet without oil. The filling can be made up to 2 days in advance and stored in the refrigerator. Reheat leftover wraps in a skillet or air fryer to restore their crispiness.