Cheesy Garlic Chicken Wraps

Delicious wraps filled with shredded chicken, three kinds of cheese, and a garlic-butter sear, perfect for quick weeknight dinners or snacks.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 4 servings

Course: Dinner, Snack

Cuisine: American

Calories: 450

For the filling

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

For the wraps

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

Preparation

In a medium bowl, combine shredded chicken, garlic powder, onion powder, salt, and pepper. Stir to season evenly.
Add mozzarella, cheddar, cream cheese, mayonnaise, and parsley. Mix until creamy and cohesive.

Assembling

Lay each tortilla flat. Divide the filling into four equal portions and mound each in the center.
Add optional fresh veggies on top of the filling if using.
Fold the short sides of the tortilla in, then roll tightly from one long edge to the other.

Cooking

Brush the outside of each wrap with garlic butter.
Heat a skillet over medium heat. Place each wrap seam-side down and toast for 2–3 minutes per side until golden and cheese melts.
Remove, slice on a diagonal, and serve warm.

For added flavor, serve with a tangy herb dip or ranch-style sauce. Wraps can be stored in the fridge for up to 3 days or frozen for up to 2 months.