Name: Cheesy Garlic Chicken Wraps
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 cups cooked shredded or chopped chicken (Rotisserie, poached, or leftover roast all work); 1 tablespoon olive oil (Optional for reheating or sautéing chicken); 1 teaspoon garlic powder; 1/2 teaspoon onion powder; to taste Salt; to taste Black pepper; 1 1/2 cups shredded mozzarella cheese; 1/2 cup shredded cheddar cheese; 1/4 cup softened cream cheese; 2 tablespoons mayonnaise (Can substitute with Greek yogurt); 2 tablespoons chopped fresh parsley (Or 1 teaspoon dried parsley); 4 large flour tortillas (For a gluten-free version, use large gluten-free wraps); 2 tablespoons melted butter; 1 teaspoon minced garlic; optional Baby spinach, shredded lettuce, or sliced tomatoes (Add fresh veggies if desired)

I make these cheesy garlic chicken wraps on nights when I want something fast, satisfying, and a little indulgent without a lot of fuss. They’re warm tortillas filled with shredded chicken, three kinds of cheese, creaminess from mayo and cream cheese, and a garlic-butter sear that gives each bite crisp edges and melty interiors — perfect for weeknight dinners, lunchboxes, or a quick party snack.

Why you’ll love this dish

This wrap hits a lot of desirable boxes: it’s fast, kid-friendly, and uses pantry cheeses and leftover chicken. The blend of mozzarella and cheddar keeps the filling stretchy and flavorful, while cream cheese and mayo create a creamy binder that stops the filling from drying out when you toast the wrap. It’s also easy to scale — double the filling for a crowd or halve it for a solo meal.

“Comfort food in under 20 minutes — cheesy, garlicky, and every bite keeps you coming back.” — a dinner-time favorite

These wraps work brilliantly for busy weeknights, casual game days, or when you want a warm handheld that’s more satisfying than a sandwich. If you like hearty casseroles, you might also enjoy learning quick cheat versions of similar comfort dishes like cheesy chicken lasagna.

How this recipe comes together

Mix shredded cooked chicken with spices, cheeses, cream cheese, mayo, and parsley to form a creamy filling.
Divide the filling among large tortillas, add fresh veggies if you like, then tuck and roll.
Brush the outsides with garlic butter and toast in a skillet seam-side down until golden and the cheese melts.
Slice and serve warm with something tangy or herby for contrast.

This quick overview helps you see that most of the work is in mixing; the actual cook time is mostly browning the wraps.

What you’ll need

2 cups cooked shredded or chopped chicken (rotisserie, poached, or leftover roast all work)
1 tablespoon olive oil (optional — for reheating or if you’re sautéing chicken)
1 teaspoon garlic powder
1/2 teaspoon onion powder
Salt, to taste
Black pepper, to taste
1 1/2 cups shredded mozzarella cheese
1/2 cup shredded cheddar cheese
1/4 cup softened cream cheese
2 tablespoons mayonnaise
2 tablespoons chopped fresh parsley or 1 teaspoon dried parsley
4 large flour tortillas
2 tablespoons melted butter
1 teaspoon minced garlic
Optional: Baby spinach, shredded lettuce, or sliced tomatoes

Notes/substitutions: Use Greek yogurt (plain) in place of mayo for a tangier, lighter binder. For a gluten-free version, swap in large gluten-free wraps. If you want more herb punch, add a teaspoon of chopped chives or a pinch of smoked paprika for depth.

Directions to follow

In a medium bowl, combine the shredded chicken, garlic powder, onion powder, salt, and pepper. Stir to season the meat evenly.
Add mozzarella, cheddar, softened cream cheese, mayonnaise, and parsley. Mix until the mixture is creamy and cohesive. Taste and adjust seasoning.
Lay each tortilla flat. Divide the filling into four equal portions and mound each in the center of a tortilla.
Add optional fresh veggies (spinach, lettuce, or tomato slices) atop the filling if using — avoid over-wetting the tomatoes so the wrap doesn’t get soggy.
Fold the short sides of the tortilla in, then roll tightly from one long edge to the other so the seam is on the bottom.
Stir the melted butter together with the minced garlic. Brush the garlic butter over the outside of each wrap.
Heat a skillet over medium heat. Place each wrap seam-side down and toast 2–3 minutes per side, turning gently, until the outside is golden and the cheeses are fully melted.
Remove, slice on a diagonal, and serve warm with a dipping sauce or side salad.

Keep instructions short and active — prep, assemble, and toast. The most important timing is the skillet sear: medium heat gives a crisp outside without burning while allowing interior cheese to melt.

Best ways to enjoy it

Serve these wraps sliced on a platter with a simple green salad and crunchy pickles for contrast. They’re also excellent with a creamy dip; try a tangy herb dip or ranch-style sauce for dipping. For example, I often pair them with a cheesy garlic herb dip to echo the garlic notes in the wrap.

Other pairing ideas:

Crisp sweet potato fries or air-fried potato wedges
A light cucumber and tomato salad tossed with lemon vinaigrette
Pickled red onions or quick-pickled jalapeños for heat

How to store & freeze

Short-term (fridge): Store cooled wraps in an airtight container or wrapped tightly in foil for up to 3 days. Reheat in a skillet or oven at 350°F (175°C) until warmed through to recapture the crisp exterior.

Freezing: Wrap each cooled wrap tightly in plastic wrap then foil and freeze up to 2 months. Reheat from frozen in a 350°F oven for 20–25 minutes, then crisp in a skillet for a minute per side if desired.

Food safety note: Use cooked chicken that was refrigerated within two hours of cooking. Reheat leftovers to an internal temperature of 165°F (74°C) before serving.

Pro chef tips

Dry chicken = better texture: If your leftover chicken is very moist, pat it dry before shredding so the filling isn’t watery.
Don’t overstuff: Too much filling makes wraps hard to seal and more likely to burst while toasting. Leave about a 1-inch border when rolling.
Low-and-slow sear: Medium heat is the sweet spot. Too hot and the tortilla burns before the cheese melts; too low and you won’t get a crisp exterior.
Make-ahead hack: Assemble wraps, wrap tightly in parchment, and refrigerate for up to 24 hours. Brush with garlic butter and toast just before serving.
Also, if you love cheesy veggie sides, these wraps go well with a batch of cheesy garlic green beans for a quick complete meal.

Flavor swaps

BBQ Chicken Wrap: Swap garlic powder for smoked paprika and mix in 2 tablespoons of your favorite BBQ sauce. Use pepper jack in place of cheddar for heat.
Buffalo Chicken Wrap: Stir in 2–3 tablespoons hot sauce (plus extra to serve) and use ranch or blue cheese dressing as a dip.
Vegetarian version: Replace chicken with mashed roasted cauliflower or shredded jackfruit, and add black beans for protein.
Mexican-style: Add corn, black beans, cilantro, lime zest, and cumin — finish with a squeeze of lime before serving.

If you want a casserole-inspired take that uses similar flavors, check out a baked twist like cheesy lasagna chicken.

Common questions

Q: Can I use rotisserie chicken?
A: Absolutely. Rotisserie chicken is ideal — it’s already seasoned and tender. Just shred or chop and you’re ready.

Q: How long does this take from start to finish?
A: About 15–20 minutes if you have cooked chicken on hand. If cooking chicken from raw, add 15–20 minutes for poaching or baking.

Q: Can I make these ahead and reheat later?
A: Yes — assemble and refrigerate for up to 24 hours. For longer storage, freeze individual wraps (see storage section). Reheat to 165°F before serving.

Q: What dipping sauces pair best?
A: Ranch, garlic-herb dip, marinara for an Italian twist, or a smoky chipotle mayo all work well.

Q: Are these freezer-friendly?
A: Yes. Wrap tightly and freeze up to 2 months. Thaw overnight in the fridge before reheating, or reheat from frozen in the oven.

Conclusion

If you want a quick, cheesy dinner that feels like comfort food without a lot of fuss, this recipe delivers every time. For another version of these flavors and inspiration, see this similar Cheesy Garlic Chicken Wraps recipe for comparison. If you’re exploring other blog takes on cheesy chicken handhelds, this Cheesy Chicken Wraps | Spicedblog piece has great variation ideas and photos to spark creativity.