Cheesy garlic, warm chicken, and a crunchy tortilla — this is the sort of wrap that becomes a weeknight staple. I make these when I have leftover roast chicken and a craving for something quick, melty, and satisfying. They come together fast, feed a crowd, and travel well for lunchboxes or picnics.
If you love quick, cheesy chicken dishes, you might also like this take on a buffalo chicken dip with cottage cheese that uses similar convenience ingredients.
Why you’ll love this dish
- Fast: Prep takes about 10 minutes if the chicken is already cooked; pan time is under 10 more.
- Kid-approved: Mild, cheesy, and familiar flavors that go over well with picky eaters.
- Flexible: Uses leftover or rotisserie chicken, and cheeses can be swapped depending on what’s in the fridge.
- Crowd-pleasing: Easy to scale up for game day, potlucks, or a casual dinner party.
- Texture contrast: Creamy interior with a crisp, golden exterior — the garlic really lifts the whole thing.
The cooking process explained
Before you pull ingredients together, here’s the simple flow. Toss shredded cooked chicken with softened cream cheese, minced garlic, and half the shredded cheese. Stir in parsley and season well. Spoon the mixture onto large tortillas, top with the remaining cheese, roll tightly, then grill seam-side down until each wrap is golden and crispy. Total hands-on time is minimal; the skillet gives you control over browning so the wrap won’t go soggy.
What you’ll need
- 2 cups cooked chicken, shredded (rotisserie works great)
- 1 cup shredded cheese (cheddar or mozzarella; use a mix if you like)
- 1/2 cup cream cheese, softened
- 4 large tortillas or wraps
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Butter or oil for grilling
Notes and substitutions:
- For a tangy bite use sharp cheddar; for milder, use mozzarella.
- Swap cream cheese for ricotta or mascarpone for a silkier filling.
- Make it vegetarian by using shredded jackfruit or cooked mushrooms instead of chicken.
Step-by-step instructions
- In a medium bowl, combine the shredded chicken, softened cream cheese, minced garlic, and half of the shredded cheese. Mix until evenly combined.
- Stir in the chopped parsley. Season with salt and pepper to taste.
- Lay a tortilla flat and place a generous spoonful of the chicken mixture down the center.
- Sprinkle the remaining shredded cheese over the filling.
- Roll the tortilla tightly around the filling, tucking the ends as you go to form a neat wrap.
- Heat a skillet over medium heat and add a little butter or oil to coat the surface.
- Place each wrap seam-side down in the skillet. Cook until the underside is golden and sealed, about 3–4 minutes. Flip and brown the other side for another 3–4 minutes.
- Remove from the skillet, let rest for a minute, then slice in half and serve warm.
Serving suggestions
- Cut each wrap on the diagonal and stack on a platter. Add toothpicks to keep them together for parties.
- Serve with sides like a crisp green salad, coleslaw, oven fries, or pickled vegetables.
- Offer dips: garlic aioli, ranch, sriracha mayo, or marinara for dunking.
- For a brighter plate, garnish with extra parsley and lemon wedges (a quick squeeze brightens the garlic).
- Pair with a cold beer, iced tea, or a simple citrusy soda for a casual meal.
Storage and reheating tips
- Refrigerate: Store leftover filling or assembled (but un-toasted) wraps in an airtight container for up to 3–4 days.
- Reheat on the stove: For best texture, re-toast in a lightly oiled skillet over medium heat until crisp and warmed through.
- Microwave: Quick option for single servings — microwave on medium for 30–60 seconds, then crisp in a skillet if desired.
- Freeze: Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Food safety: Cool cooked filling within 2 hours and store promptly. Reheat to steaming hot (165°F / 74°C) before serving.
Pro chef tips
- Bring the cream cheese to room temperature so it incorporates smoothly and you don’t end up with clumps.
- Warm tortillas briefly on a dry skillet or in the microwave for 10 seconds to make rolling easier and to prevent tearing.
- Don’t overfill — 3/4 cup of filling per tortilla is usually enough to roll neatly and crisp up properly.
- Press the seam down in the skillet for the first minute to seal the wrap and avoid unrolling.
- For an extra flavor layer, sauté the minced garlic briefly in butter before mixing into the chicken (cool slightly first).
- If you want a tangy accompaniment, try this creamy buffalo chicken dip with cottage cheese for inspiration on spicy spreads.
Creative twists
- Buffalo style: Stir in 2–3 tablespoons hot sauce and add blue cheese crumbles.
- Mediterranean: Replace parsley with chopped spinach, add crumbled feta, and swap garlic for a squeeze of lemon.
- BBQ chicken: Mix pulled chicken with 2–3 tablespoons barbecue sauce and pepper jack cheese for a smoky version.
- Low-carb: Use large lettuce leaves or low-carb tortillas. Pan-sear briefly to keep them pliable.
- Breakfast wrap: Add scrambled eggs and diced tomatoes for a hearty morning option.
Common questions
Q: How long does prep and cook time take?
A: Plan about 10 minutes for prep if the chicken is ready, plus 6–8 minutes to brown the wraps — roughly 20 minutes total.
Q: Can I use raw chicken?
A: No — this recipe calls for cooked, shredded chicken. Use leftover roast chicken, rotisserie chicken, or quickly poach breasts and shred after cooling.
Q: Can I assemble ahead and cook later?
A: Yes. Assemble and refrigerate up to 24 hours. For best texture, toast just before serving. If frozen, thaw completely before toasting.
Q: Is it safe to freeze assembled wraps?
A: You can freeze assembled wraps (wrapped tightly) for up to 3 months. Thaw in the fridge overnight before reheating to 165°F (74°C).
Q: Any tips for preventing soggy wraps?
A: Keep the filling relatively thick (avoid extra liquid), toast seam-side down to seal, and serve soon after grilling.
Q: Can I make these dairy-free?
A: Use dairy-free cream cheese and a plant-based shredded cheese. Expect some difference in melting but the overall texture works.
Conclusion
If you want more ideas and the original inspiration for this melty favorite, check the full write-up at Cheesy Garlic Chicken Wraps – Cooked & Loved.
Print
Cheesy Garlic Chicken Wraps
- Total Time: 18 minutes
- Yield: 4 servings
- Diet: Flexitarian
Description
A quick and satisfying wrap filled with cheesy chicken and garlic, perfect for weeknight dinners or picnics.
Ingredients
- 2 cups cooked chicken, shredded
- 1 cup shredded cheese (cheddar or mozzarella)
- 1/2 cup cream cheese, softened
- 4 large tortillas or wraps
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Butter or oil for grilling
Instructions
- In a medium bowl, combine the shredded chicken, softened cream cheese, minced garlic, and half of the shredded cheese. Mix until evenly combined.
- Stir in the chopped parsley and season with salt and pepper to taste.
- Lay a tortilla flat and place a generous spoonful of the chicken mixture down the center.
- Sprinkle the remaining shredded cheese over the filling.
- Roll the tortilla tightly around the filling, tucking the ends to form a neat wrap.
- Heat a skillet over medium heat and add a little butter or oil to coat the surface.
- Place each wrap seam-side down in the skillet and cook until golden, about 3–4 minutes. Flip and brown the other side for another 3–4 minutes.
- Remove from the skillet, let rest for a minute, then slice in half and serve warm.
Notes
For a tangy bite, use sharp cheddar. Consider swapping cream cheese for ricotta for a silkier texture or use jackfruit for a vegetarian option.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: American